Chinese Macau-Style Almond Mung Bean Cookies

Light, nutty, and delicious Chinese almond cookies made with mung bean and almond flour.

Course Snack

Cuisine Asian, Chinese

Prep Time 30 minutes

Cook Time 30 minutes

Total Time 1 hour

Servings

Calories 69kcal

Preheat oven to 200°F/93°C.
Add mung bean flour, rice flour, and almond flour to a baking sheet lined with parchment paper. Place in oven to lightly toast the flours, stirring intermittently, for about 20 mins.
Remove from oven and let cool. Set aside.
In a large bowl, sift together the cooled mung bean flour, rice flour, almond flour, with the icing sugar.
In a separate bowl, cream together the softened butter and coconut oil with a fork. Add in the almond extract.
Add the butter mixture into the flour mixture, and gently mix until it resembles coarse breadcrumbs. Spritz the mixture with some water.
Gather a small bit of the 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 clump.
Preheat oven to 300°F/149°C.
Fill mooncake mold with a large heaped tablespoon of mixture. Gently pat down mixture.
Invert the mooncake mold, press down firmly on the plunger to imprint the shape.
Release the cookie onto a lined baking sheet. Repeat with the remaining dough.
If using a wooden mooncake mold, place the mixture firmly into the mold, invert and bang it out onto the baking sheet. Repeat with the remaining dough.
Bake for 30-35 minutes at 300°F/149°C until slightly browned and smells aromatic.
Let cookies cool completely and store in an airtight container for up to 1 month.