Skip to main content
logo
Food Advertising by

Macau Almond Cookies ~ CNY 2014



I've been hunting for this recipe for a long time and was delighted when I finally chanced upon  the recipe from  Florence of  Do What I Like.  Upon scrutinising the recipe I noticed that there wasn't any mention of the amount of sugar required.  She must have inadvertantly left it out, so I just made an assumption and added in 50 gm of icing sugar which wasn't too sweet and was just nice.  The mould that I had was quite shallow resulting in very delicate and easily breakable cookies, so they had to be handled 'gently'!   Perhaps you may like to give this a try and make them for the coming CNY!








Recipe for Macau Almond Cookies (adapted from 'here')

    Ingredients
  • 125 gm mung bean flour
  • 60 gm shortening
  • 30 gm lightly toasted whole almonds with skin, chopped
  • 30 gm almond meal
  • 50 gm icing sugar, sifted
  • 3 to 5 tsp drinking water
Method
  1. Lightly fry the mung bean flour till fragrant and turned a slight tinge of yellow.  Leave to cool.
  2. In a mixing bowl, mix the cooled mung bean flour, almond meal and sifted icing sugar thoroughly.
  3. Rub in shortening till it resembles breadcrumbs, add in the chopped almonds.  Mix well.
  4. Add in water gradually to combine the rather crumbly mixture.  Press the mixture with the spatula to compact it, now and then.  Take some dough, give it a squeeze and if it can come together, then the dough is of the right consistency.
  5. Put the crumbly sand like mixture into the mould, press to compact.  Knock out the cookie onto a parchment lined baking tray.
  6. Bake in a preheated oven @ 140 deg.C for 20 mins. till light brown with the oven door slightly ajar.
  7. Let cool in tray, transfer onto a wire rack to cool completely.
  8. Store cookies in an air-tight cookie jar.
  9. Yield :  19 cookies.



I'm submitting this post to the Bake Along event hosted by
Zoe of Bake for Happy Kids, Joyce of Kitchen Flavours and Lena of  Frozen Wings 
and the theme is  'Chinese New Year Cookies'
and also to
 Asian Food Fest :  Hongkong and Macau hosted by
Annie of  Annielicious Food



Comments

  1. Hi Cheah,

    Since blogging, I'm glad that I have learned heaps and has baked many traditional goodies. I like to try baking Macau almond cookies... First of all, I need to buy the mould first :p

    Zoe

    ReplyDelete
    Replies
    1. This mould is a hand me down from my friend's mum. Doubt you can find it nowadays but I suppose you can try to use some other type of mould.

      Delete
  2. Happy New Year 2014 ! Thanks for sharing, will book marks this cookies。Look nice!

    ReplyDelete
  3. Hi Cheah , the cookies are just beautiful , hate to eat them , but pass me a couple :D thanks for sharing :)

    ReplyDelete
    Replies
    1. The cookies were finished off in a relatively short time. I find it addictive!

      Delete
  4. these cookies look great love the shape happy new year

    ReplyDelete
  5. Oh these are my childhood favorite and they were usually sold in tins, but I have not tasted it for years now as I can't find nice crumbly ones which I love! These sounds awesome!

    ReplyDelete
    Replies
    1. Thank you, Jeannie. They're quite expensive nowadays, so better to DIY!

      Delete
  6. Good morning Cheah, These almond cookies look so pretty and nice plating too!

    ReplyDelete
  7. Hello Cheah
    I was looking for this recipe some time back and do chance upon "Do What I Like" too. Your made yours look exactly like those in the store bought. Love to give this a try if time permits as I still have yet to start my cookies yet.

    ReplyDelete
    Replies
    1. Do give this a try, but as I've said, the mould that I used is rather shallow, so they must be handled with 'care'!

      Delete
  8. Good morning,
    Thanks for sharing .... just wonder how much almond meal did you used?
    I will try as the price of these cookies are so expensive now.
    Have a nice day

    ReplyDelete
    Replies
    1. Oops.... left out the almond meal. It's 30 gm. Thanks for pointing out to me! Have edited the recipe.

      Delete
  9. Hi Cheah,
    I have been following your blog for some time. Your pics above moves me to comment. Your biscuit looks so nice and pretty. Your mould is clear and give good imprints. ....
    Cindi

    ReplyDelete
    Replies
    1. So you're a silent follower of my blog! Thank you, Cindi!

      Delete
  10. Nice cookies. I like the butterfly mould. :)

    ReplyDelete
    Replies
    1. Thank you for dropping by my blog, Doris!

      Delete
  11. Hi Cheah, lovely cookies and moulds. Can only bookmarked this for the time being.

    ReplyDelete
  12. Hi Cheah!
    These are beautiful! I love the one with the butterfly the most, will be happy imagining it melt in my mouth for now :))

    ReplyDelete
    Replies
    1. Looks like the most likeable shape is the butterfly and I do agree too!

      Delete
  13. Hi Cheah,
    I have not eaten this in ages, and seldom see it nowadays too!
    Thanks for sharing!

    ReplyDelete
    Replies
    1. You're welcome. You can still buy them in the red tins, but this year the price has increased again.

      Delete
  14. the pattern on the mould is so pretty! you know last time i didnt quite like these almond cookies due to that almond taste but slowly i hv learnt to appreciate these cookies more and more ...and also like the chinese almond drink now.

    ReplyDelete
    Replies
    1. Ya, previously I didn't like the smell and taste of the 'hung yan cha', smells of bed bugs! But now, I've acquired the taste for it.

      Delete
  15. Hi Cheah, your Macau almond cookies looks so nice and yummy! Thanks for sharing :)

    ReplyDelete
  16. Hi Cheah,

    Your cookies are just so delicate and lovely. Oh how I would love to try just one but alas, I'm sure they have all disappeared. I think it is wonderful how you "guessed" the sugar. I could never make a good guess and would probably ruin anything I would be baking if I tried.

    Thank you so much for sharing, Cheah. They are oh so pretty:)

    ReplyDelete
  17. Hi Cheah, Lovely almond cookies . Thanks for sharing this recipe , love to bake some for CNY ! ;)

    ReplyDelete
    Replies
    1. Thank you. Give it a try, if you love almonds, you'll love this cookie. Wish you and your family a very prosperous New Year!

      Delete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Almond Butter Cake ~ 杏仁牛油蛋糕

This is a delicious, moist, old-fashioned butter cake full of almondy flavour.  It looks pretty with the almond flaky top, certainly a crowd pleaser.   This cake is best consumed on the day it's freshly baked because of the crunchy nutty top but leftovers can still be kept chilled and reheated before serving.








Almond Butter Cake ~ 杏仁牛油蛋糕   (adapted from 'here')

Ingredients

250 gm butter100 gm caster sugar4 eggs150 gm self-raising flour75 gm plain flour90 gm almond mealAlmond flakes to garnishMethod Sift self-raising flour and plain flour together.  Set aside.Beat butter and sugar till light and creamy.Add eggs one at a time, mix well.Add in the flour, mix well, followed by the almond meal.   Mix till  just combined.Scoop batter into a lined 9 x 5 inch loaf pan.Sprinkle almond flakes on top.Bake @ 170 deg.C for  40 to 45 mins.  Test with a skewer till it comes out clean.Let cool in pan for about 15 mins. before unmoulding and letting it cool completely on a wire rack.





Country style steam chicken

This is one simple recipe of  steamed chicken dish which I'm sure many bloggers have blogged before.  Tasty yet easy and quick to prepare, this dish pairs very well with steamy hot white rice.

Pandan Angku Kuih ~ 班兰叶龟糕

I've never thought of making Angku Kuih or Red Tortoise Cake simply because it's so readily available in my daily market place.  But there have been so many posts of this traditional kuih by my fellow food bloggers and  they look so cute and beautiful that I just cannot resist the temptation of not trying my hands at it.

I must admit that making this kuih can be rather tedious and the amount of work can really make your head spin.  But if you prepare the mung bean filling a day ahead, then it does help to lighten your work quite a fair bit.  For all the  effort, these Pandan Angku Kuih came out beautifully.  To see how the kuih will be like the next day, I kept some in a container at room temperature.  To my surprise the skin of the kuih stayed soft till late the next day.  I didn't have to steam them again.  All I can say is that my efforts paid off handsomely and I'm so pleased.  Now, I've no qualms  experimenting this Angku Kuih with different flavours :)














Recip…