Macau Almond Cookie (澳門杏仁饼)

This is my attempt to mimic one of my favorite cookies from Macau. It is a nutty cookie that is perfect to go with a cup of coffee.  

Ingredients:

Whole almond  - 60 g (optional, I replaced with almond flour)
Green bean flour - 200 g (Not Green Bean Starch)
Almond flour- 60 g
Powdered sugar - 80 g
Butter - 1/2 cup (1 stick) at room temperature
Water - about 4 tsp (add 1 tsp at a time)

Steps:

1. Preheat the oven to 300°F.
2. If you have whole almond, use a rolling pin to bash the almonds into small objects but not powdered. You can roast the raw almond in the oven first to make it easier to break. Set aside.
3. Whisk all the dry ingredients in a mixing bowl, add the and water a little bit at a time, and use your fingertips to rub all the ingredients until it can be formed into chucks.

4. Divide the dough into small balls, and use a moon cake mold to shape them.
5. Place cookies on the cookie tray and put the tray in the bottom shelf of the hot oven, leave a few inches gap of the door open and bake for 30 minutes, then switch off the heat and close the oven door, keep the cookies in the hot oven for another 5 minutes to make it more crunchier.

6. Cool down on a wire rack.