At the table
Hold over a plate or napkin and take small bites; the biscuit crumbles easily. Break gently if sharing. The firm outer biscuit is edible, not a wrapper.
This version contains almonds and lard, so it is not vegetarian. Almond extract commonly contains alcohol. For other versions, check the actual label and ask about fats, fillings and allergens.
No chili is added in this version. A plain appearance does not mean the biscuit is free of animal fat.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
Some recipes replace lard with shortening; traditional meat-filled versions also exist. Fats, fillings and flavors vary by maker.
Typical ingredients
In some versions
Recipes vary by restaurant.
How does it taste?
Sweet, nutty and fragrant with roasted mung bean and almond.
- Chili heat
- Texture
- Dry, delicate and sandy; breaks into fine crumbs rather than stretching.
- How it’s made
- The flour mixture is rubbed with fat, pressed into molds and baked.
Some recipes replace lard with shortening; traditional meat-filled versions also exist. Fats, fillings and flavors vary by maker.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Macau.
About this regional connection
Macau: Macau moldedroundregionalversion; olderXiangshanroot retained without exclusiveoriginclaim.
Ask if they have it first
请问你们有澳门杏仁饼吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
A molded Macau souvenir
This account describes a tradition or story, rather than an established historical fact.
Macau almond biscuits developed from mung-bean pastries of the neighboring Xiangshan area. Round molded biscuits became a familiar local gift, with both handmade and machine-made versions.