Chinese Macau-Style Mung Bean Almond Cookies
Ingredients
Ingredients
- 6.3 oz mung bean flour
- 2.8 oz rice flour
- 2.1 oz almond flour
- 2.1 oz icing sugar (powdered sugar)
- 1.8 oz butter, room temperature
- 1.8 oz coconut oil, room temperature
- ¼ tsp almond extract
Steps
- Preheat your oven to 200°F.
- Add 6 ⅓ oz mung bean flour, 2 ¾ oz rice flour, and 2 ⅛ oz almond flour to a baking sheet lined with parchment paper. Place in the preheated oven to lightly toast the flours, stirring intermittently, for about 20 minutes.
20 min
- Remove the flours from oven and let cool. Set aside.
- In a large bowl, sift together the cooled 6 ⅓ oz mung bean flour, 2 ¾ oz rice flour, 2 ⅛ oz almond flour, with 2 ⅛ oz icing sugar.
- In a separate bowl, cream together 1.8 oz softened butter and 1.8 oz coconut oil with a fork. Add in ¼ tsp almond extract.
- Add the 1.8 oz butter mixture into the 2 ¾ oz flour mixture, and gently mix until it resembles coarse breadcrumbs. Spritz the mixture with some water.
- Gather a small bit of the 2 ¾ oz flour mixture in your hands and clump it together. If it holds together, then it's ready. If it's too crumbly, add a little spritz of water to it until the mixture can be formed into a shape.
- Preheat your oven to 300°F.
- Use a heaping tablespoon to fill the mixture into a (plastic) mooncake mold. Use your fingers to gently pat the mixture in to a depth of 1 cm. Then, invert the mooncake mold, press down firmly on the mooncake plunger to imprint the shape and release onto a lined baking sheet. (If using a wooden mooncake mold, place the mixture firmly into the mold, invert it and bang it out onto the baking sheet.) Repeat with the remaining dough.
- Bake for 30 to 35 minutes at 300°F until slightly browned and aromatic.
30-35 min
- Let cool completely and store in an airtight container for up to 1 month.
Nutrition
Per serving
- kcal
- 99
- protein
- 0 g
- carbs
- 0 g
- fat
- 6 g