Macau Almond Cookies
A classic Macau souvenir, these crumbly and sweet cookies melt in your mouth with rich almond flavor, an unforgettable Portuguese-style biscuit.
Ingredients
9 items- Almond flour 120 g
- Cake flour 30 g
- Powdered sugar 70 g
- Lard 70 g
- Egg yolk 1 large
- Baking soda 1/4 tsp
- Salt 1 pinch
- Vanilla extract 1/2 tsp
- Almond kernels as needed
Nutrition
Steps （8 steps）
In a large bowl, cream the softened lard and powdered sugar with an electric mixer on medium-high speed until light and fluffy, about 3 minutes.
Gradually add the beaten egg yolk, beating well after each addition until fully combined, then mix in the vanilla extract.
Sift together almond flour, cake flour, baking soda, and salt. Add the dry ingredients to the lard mixture and fold with a spatula until just combined; do not overmix.
Wrap the dough in plastic wrap and refrigerate for 30 minutes until firm and easier to handle.
Remove dough, divide into 20 g portions, roll into balls, and gently flatten. Place on a baking sheet lined with parchment paper.
Press an almond kernel into the center of each cookie, gently. Preheat oven to 170°C.
Bake in the middle rack for 15-18 minutes, until edges are lightly golden and surface cracks appear.
Let cool on a wire rack to room temperature. Store in an airtight container to keep crisp.
Tips
Lard is key for the crumbly texture; do not substitute with vegetable oil. Chilling the dough improves handling. Avoid high oven temperature to prevent burning.
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