Make the dough

1. Mix the instant coffee powder with boiling hot water with a spatula until it turns into a paste-like texture. Set aside.
2. Sifted the cake flour and add in the baking powder. Set aside.
3. Beat the softened butter until slightly fluffy and pale in colour at medium speed.
4. Add the light brown sugar and continue to beat it at medium speed until they are well incorporated. It takes around 3 to 4 mins. Remember to stop the mixer to scrape down the sides and the bottom of the bowl to make sure everything is well combined.
5. Mix the egg yolk to the butter mixture followed by adding the vanilla extract.
6. Add the cooled coffee paste into the mixture and mix them well.
7. Add the flour mixture into the coffee mixture. Mix them well at low speed until it forms a dough. You will find it is quite hard to mix the dough using the mixer gradually. At this stage, stop the mixer and using a spatula by hand to mix the dough instead. When the dough texture turns into like an ice cream texture, it is done!

With the mould

1. Get a U-shape mould and place a sheet of parchment into it.
   
2. Mix in 50g almond flakes into the dough using a spatula. Make sure the flakes are well disturbed.
3. Scope the dough and press it into the mould tightly and make sure the dough against the edges of the mould in order to create the straight edges.
4. Keep filling up the mould until finishing the dough.
5. Smooth out the top of the dough using the spatula.
6. Refrigerate the dough with the mould for about 30-60 mins or until it becomes firm enough to hold.

Without the mould

1. Prepare a sheet of parchment paper and place the whole dough into it.
2. Wrap the dough and roll it out into a big log around 5cm in diameter.
3. Place the almond dice into a large plate. It needs to be wide enough for the dough.
4. Unwrap the dough and place it onto the almond dice.
   
5. Roll the dough or use your hand to stick the dice onto the surface of the dough. Make sure the almond dice is evenly disturbed. Don’t forget the both ends.
6. Transfer the dough onto a cling film and wrap it tightly.
   
7. Refrigerate it for around 20 mins. Then take the dough out and roll it until it becomes completely round. Then continue to chill the dough for another 20-40 mins or until it becomes firm enough to hold.

Bake the cookies

1. While the dough is chilling, preheat the oven at 165°C.
2. With the mould dough – take the almond flakes dough out from the fridge and lift up the whole dough using the parchment paper. Transfer it onto a chopping board. Cut each slice around 5mm in thickness using a sharp knife. Place each slice onto a non-stick baking tray with 1 to 1.5cm apart.
3. Without the mould dough – unwrap the dough and place it onto the chopping board. Cut each slice around 5mm in thickness using a sharp knife. Place each slice onto a non-stick baking tray with 1 to 1.5cm apart.
   
4. Bake the cookies for 13 mins or until the edges turn deep golden brown.
5. Remove the cookies from the oven and let them sit in the baking tray for about 5-10 mins before transferring them onto a wire rack to cool down completely.
   
6. Store them in an airtight container and keep it in a dry cool place.