Cantonese Almond Crumbles 杏仁餅

Makes approx. 34 pieces, using 5cm diameter x 1 1/4cm deep plastic moulds

[Ingredients]
60g whole almonds, with brown skin attached *
250g premixed ground mung beans, from ready-packed packet available at Asian or Chinese groceries (see picture below)
150g icing sugar
60g almond meal (ground almond)
125g lard or shortening, softened at room temperature
25ml water, adjust as necessary
1/2 teaspoon almond essence (optional)

* As I decided to make these crumbles on the spur of the moment (after the discussions about this snack at Gina’s Kitchen Capers forum), I only had flaked almonds at home, so I used them in place of the whole almonds with skin attached.

Packaging of the premixed ground mung beans (finely ground mung beans mixed with some rice flour), do not confuse with mung bean starch (hoen kwee flour).
https://cornercafe.wordpress.com/
[Preparation]
1. Preheat oven to 150°C. Put the whole almonds in a plastic bag and pound into small pieces using a rolling pin. Alternatively chop roughly or blend roughly in a food processor.
2. Mix the ground mung beans, sugar and almond meal in a large mixing bowl. Add lard and rub in using your fingertips until the mixture resembles breadcrumbs. Add pounded almonds and stir in. Gradually add just enough water (mixed beforehand with almond essence if using) and rub in until the mixture just manages to clump together when you squeeze together in your palm.
3. Spoon the mixture into the mould and press gently until the mixture is just compacted in the mould (you may need a few tries to get it right to the desired consistency). Level the edges with a knife and knock gently out from the mould and place on a baking tray. If the mixture breaks apart when it is knocked out from the mould, then press it in a little harder the next time.
4. Bake for about 30-45 minutes with the oven door slightly ajar. When dried, remove gently from the tray and place on wire rack to cool.

The crumbles freshly out of the oven.

Texture: Light, crumbly & melt-in-the-mouth
Consume: Best within a week
Storage: Airtight container at room temperature
Recipe Reference: ‘中式杏仁餅’ recipe originally posted in Chinese at Leisure-Cat