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Recipe details are AI-generated from the video and may contain errors — for reference only.
Combine 220g mung bean flour and 50g plain flour in a pan, and stir fry over low heat for 10 minutes, stirring continuously until fully dry-roasted.
local_fire_departmentlow heat for 10 minutesWatch out
Stir continuously over low heat
otherwise, the flour will burn at the bottom
Pour the roasted flour mixture into a large white bowl, and set aside and leave it to cool.
Watch out
Let it cool completely before mixing with sugar and oil
otherwise, the sugar may melt and affect the texture
Hold the knife securely and keep fingers curled inward when chopping nuts to avoid cuts.
Chop 50g toasted whole almonds coarsely on a cutting board using a knife.
Watch out
Chop evenly into coarse pieces
otherwise, large chunks will prevent the cookies from holding their shape
Sift the cooled flour mixture through a fine mesh sieve into a large glass mixing bowl.
Watch out
Sift thoroughly to remove lumps
otherwise, the cookies will have hard flour pockets
Sift 80g icing sugar into the bowl containing the flour mixture.
Watch out
Sift the icing sugar to break up clumps
otherwise, sweet spots will form in the cookies
Add 70g almond powder and the chopped whole almonds into the bowl, and mix all dry ingredients thoroughly with a spatula.
Watch out
Mix the dry ingredients evenly
otherwise, the almond flavor will be unevenly distributed
Pour 60g corn oil into the dry mixture and rub in oil with hands until the mixture becomes crumbly and evenly moistened.
Watch out
Rub the oil in thoroughly
otherwise, oil pockets will form and cause the cookies to crack during baking
Add 2 tbsp water into the mixture, and rub and knead until the mixture can be kneaded into a ball without falling apart.
Watch out
Add water gradually and test the consistency
otherwise, too much water will make the dough sticky and difficult to mold
Press the mixture firmly into a traditional wooden cookie mold using hands and a scraper.
Watch out
Pack the mold tightly
otherwise, the cookies will crumble when unmolded
Tap the wooden mold gently against the silicone mat to release the pressed almond cookies cleanly.
Watch out
Tap gently
otherwise, the pattern will smear or the cookie will break
Transfer the shaped cookies onto a baking tray lined with a baking mat.
Watch out
Space the cookies evenly
otherwise, uneven heat circulation will cause uneven baking
Wear oven mitts when placing and removing the baking tray from the hot oven to avoid serious burns.
Bake in a preheated oven at 140°C for 20-25 minutes until set and slightly firm.
local_fire_department140°C for 20-25 minutesWatch out
Do not bake at too high a temperature
otherwise, the cookies will burn on the outside before cooking through
Remove from the oven, let the cookies cool completely on a cooling rack, and serve.
Watch out
Do not move the cookies while hot
otherwise, they will break easily before cooling
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