Ingredients:

350g mung bean powder, 200g powdered sugar, 150g vegetable oil (or ghee), 20ML water, appropriate amounts of meat slices and roasted almonds, for fatty meat slices Marinate sugar and a little wine overnight, scald with water and drain before use; mix mung bean powder, powdered sugar and oil first, then add water and mix until there are no powdery particles, then the cake material will be made (add almond kernels and mix well to become almond kernels) Almond biscuit material)

Preparation method:

First fill half of the cake mold with the flour, put the meat core in the middle; then fill in the other half of the flour, scrape off the excess of flour, compact it with your hands, tap it a few times with a wooden stick, carefully pour the cake out of the cake mold; then place the almond cake on the baking sheet (using a grill is better) and bake at 150 degrees for about 25 minutes That’s it (the oven door should be half-open when baking, just for drying)

The Macau almond biscuits are ready at this time. The method is actually very simple, and it is more suitable for friends who like to do it themselves, but The process needs to be mastered properly, otherwise it will be difficult to make delicious macaroons.