1. says:

    January 25, 2017 at 6:20 am

    These are so beautiful.I really want to reach through the screen and grab one. You really had to go deep with these! In glad you figured it Ott so that I don’t have to 😉 Happy lunar new year to you. I hope your year is full of more good things, maybe not another bar exam though. Xo

  2. Linda says:

    January 25, 2017 at 9:25 am

    These sound wonderful! Q: I have some “besan flour” (ingred = split chick peas) that is finely milled. Do you think that might work in place of the mung bean flour? Thx!

  3. heirloomrosebud says:

    January 25, 2017 at 5:17 pm

    These are SO cool. I can see how they’d be hard to get out of the tin – so proud of you for getting this far. XD And I love your fact-checking and sleuthing to bring the best version of this to the world! 😀
    Rachel – Lipstick & Gelato

  4. says:

    January 28, 2017 at 12:43 pm

    Mmm…..!!! Those sound so amazing right now! I have an adorable mini acorn/chestnut pan that I think would be the perfect shape for these cookies! I was just curious: do you think almond butter would be an acceptable substitute for the peanut butter?

  5. says:

    January 29, 2017 at 4:56 pm

    I have not seen biscuits made so thickly nor in such beautiful shapes before. They are so unique and I bet they’d make a great gift. Simply cannot wait to give the recipe a go! Do you think mung bean flour could be substituted for another flour, such as chickpea?

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