Directions

• Prepare the Dry Mixture
• Toast the almond flour: In a dry pan over medium-low heat, toast the almond flour for 3-5 minutes until fragrant. Be careful not to burn it. Let it cool.
• Sift the mung bean flour to remove lumps, then mix it with the toasted almond flour.
• Add powdered sugar, salt, and baking powder to the dry mixture and whisk well.
• Combine the Wet Ingredients
• In a small bowl, mix melted butter (or lard), vegetable oil, almond extract, and water.
• Slowly pour the wet mixture into the dry ingredients while stirring. The dough should hold its shape when pressed together. If too dry, add a teaspoon of water at a time.
• Shape the Cookies
• Lightly flour a surface and roll out the dough to about ½-inch (1 cm) thick.
• Use a cookie mold or round cutter to shape the cookies. Press an almond slice on top if desired.
• Bake to Perfection
• Preheat oven to 300°F (150°C).
• Line a baking tray with parchment paper and arrange the cookies with space in between.
• Bake for 12-15 minutes until the edges turn slightly golden but the top remains pale.
• Cool & Enjoy
• Remove from the oven and let them cool on the tray for 5 minutes before transferring to a wire rack.
• Serve with tea or store in an airtight container for up to one week.