Almond cookies macau-style

Ingredients

• 1 cup mung/green bean flour
• 1/2 cup almond meal (alternatively 1/4 cup almond meal and 1/4 cup almond nibs - very fine nibs)
• 3/4 cup confectioners' sugar
• 1/4 teaspoon baking powder
• 5 - 6 tablespoons lard/shortening
• 1 tablespoon water
• A drop of Almond essence

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Preparation

• Preheat oven to 300f. Mix mung/green bean flour and almond meal and microwave on high for 3 - 5 minutes, one minute at a time and stirring after every minute. This is to dry out the flour and roast it for fragrance.
• In a food processor, put in the mung/green bean flour and almond meal mixture, the confectioners' sugar and baking powder. Give it a couple of pulses to mix.
• Add in the lard/shortening and pulse, to cut in the lard/shortening into the flour. Add almond essence to 1 tablespoon of water, then add into flour mixture, and pulse to combine.
• The texture of dough will be like 'the sand on the beach'. Give a little a squeeze and it can comes together, then the dough is right.
  
• Spoon the mixture into the mould and press gently until the mixture is just compacted in the mould Level the edges with an icing spatula or a knife and knock gently out from the mould and place on a lined baking sheet.
• If the mixture breaks apart when it is knocked out from the mould, then press it in a little harder the next time.
• Bake for about 20 - 25 minutes with oven door slightly ajar. When dried, remove gently from the tray and place on wire rack to cool.