Chinese Almond Cakes (taken and translated from Leisure-Cat)
Chinhtmese Almond Cakes (taken and translated from Leisure-Cat blog)
150 g Almond (Whole with skin)
600 g Mung bean flour
450 g Powdered sugar
150 g Almond powder **I assume this is ground almonds
50 ml Water
300 g Lard or solid vegetable oil (trex/white flora/cookeen…) softened
1 teaspoon Almond essence (optional)
Bash/crush the almonds in a food bag with a rolling pin.
Put crushed almonds, mung bean flour, sugar, ground almonds and fat into a large bowl. Rub fat into the flour until it resembles breadcrumbs and no flour spots remain. Add the water and stir with a spatula. (Add t e almond essence with water if using.)
The mixture will be quite dry and crumbly but should hold together if squeezed firmly. Pile into a wooden almond cookie mould and compact the mixture in (it needs to be well pressed or cookie will crumble when turned out). Scrape excess off with a palette knife and compact the mixture again.
Tap sharply onto work surface to remove the almond cake.
Place on a baking sheet and bake at 150 deg C for 30 minutes. Take out to cool a little before transferring to wire rack to cool.
Makes 54 approximately.