Learn how to easily make this gluten-free cookie made with combinations of mung bean flour, almond flour, and roasted almond pieces. They are nutty, pleasantly crumbly, and just lightly sweet. A perfect addition to Chinese New Year cookies and as an edible gift.
Place the whole almonds in a food processor and pulse a few times to roughly chop the nuts. Set aside
Line a baking sheet with parchment paper. Preheat oven to 285 F (140 C)
Prepare the "dough" (more of a loose mixture than a dough):
Put all ingredients in a mixing bowl, except for water, and stir to combine them well. Add 1 teaspoon of water at a time. We are not looking for a cookie dough here, it's pretty much just a loose mixture. Use your palm to squeeze the mixture, if it stays without crumbling, the mixture is moist enough, but if it crumbles easily, add another teaspoon of water
Shape the cookies:
Dust the mould with some icing sugar. If you use mooncake mould, scoop some of the mixture into the mould cavity, about 15 grams, and press the mixture to tightly pack it. Then gently press the plunger down and release
If you use kuih bangkit mould, dust the mould with some icing sugar. Scoop the mixture to fill up the cavities and use your fingers to press the mixture down and then scrape off excess using a knife. Tap the mould on a counter top to release cookies
Arrange the shaped cookies on a baking tray. These almond cookies will not expand during baking
Bake the cookies:
Place the baking tray in the oven, middle rack, bottom heat only, no fan. Bake the cookies for 30 minutes for large size cookies and about 20 minutes for smaller cookies
Remove from the oven and let them cool down on the tray for 10 minutes and then gently transfer to a cooling rack to let them cool down completely before storing