Almond biscuits, or 澳門杏仁餅, are a specialty of Macau. These sweet crumbly cookies are mostly made from mung beans and almonds, and are thus packed with protein and are gluten-free.
Recipe
- Ingredients: 4 part peeled mung beans: 1 part almond flour: 1 part chopped almonds: 2 part powder sugar: 1 part butter (or oil) : 1/2 part milk powder: 1/4 part water: Dash of salt to taste. Almond extract (optional).
- Wash the mung beans, then spread until oven tray and bake in oven until dry (300F for 30 min). Alternatively, heat and stir dry mung beans in a dry pan constantly for 5 minutes until cooked.
- Pulverize dry mung beans in food processer until powder.
- Add the rest of the ingredients and mix. Should look like slightly moist crumbs but still dry.
- Place the crumbs into mooncake stamp or mold, then compress.
- Bake in oven at 350F for 15 min or until completely dry.
- Wait for it to cool before picking them up, otherwise they may crumble.
- Enjoy! Should taste crunchy on the outside and crumbly on the inside.