Recipe by Bruno Santos and Olivier Foucke of Westin Macau – Gold Winner Dilmah RHT Challenge Macau 2014
Makes 15 Portions
500 g mung bean flour
250 g powdered sugar
125 g ground almonds
150 g shortening
1 tsp almond extract
2 tbsp water
40 g almonds, roughly chopped
Preheat the oven to 275°C. Line a baking pan with parchment and set aside.
Making the sable:In a mixing bowl, mix together the flour, sugar, and ground almonds. Using the paddle, mix in the shortening until the dough looks like sand.
Molding the cookies:Place about 5 chopped almond pieces into the mold. Over the mixing bowl, press a handful of the dough into mold, pack the dough into the mold and then level it off.
Cook the Dough: Place the mold upside-down on an ungreased cookie sheet and slowly remove the mold. Repeat this process with the remaining dough. Bake the cookies for 25 minutes and let them cool on a rack wire