Makes 1 dozen medium-sized cookies.
1 cup almond powder
3/4 cup mung bean flour
1 cup powdered sugar
1/4 cup creamy peanut butter
2 tsp almond extract
2 Tbsp water
flour, for prepping cookie mold
almond cookie mold
cookie sheet lined with parchment
1. Mix all the ingredients together until you get an evenly mixed cookie dough. The dough will look crumbly and on the dry side, but should stick together when you firmly press the crumbs together.
2. Preheat the oven to 275 degrees F. Dust the inside of the mold generously with flour using a pastry brush. Take care to get into all the nooks and crannies of your mold design. Stuff the mold with the correct amount of dough until it is just full. Press the dough in firmly.
3. Give the mold a hard and deliberate smack against a durable, edged surface to release them. Use one hand to hold the mold and your other hand to catch the cookie, or use the release technique I used when making mooncakes. Place the cookies on a cookie sheet lined with parchment.
4. Bake the cookies for 8-10 minutes, until the cookies look just set on the outside. Remove the cookies from the oven and let them cool while still on the hot baking sheet. Let the cookies cool completely before serving. Happy Chinese New Year!!