Chinese Almond Cookies
These cookies are an excellent version of the almond cookies served as an after-dinner treat in some Chinese restaurants.
8 blanched almonds
1/2 cup lard*, softened
1/2 cup granulated sugar
1 teaspoon almond extract
Few drops yellow food coloring (optional)
1 1/2 cups all-purpose flour
1 large egg yolk
1 tablespoon water
- Preheat oven to 300°F (150°C). Grease baking sheets; set aside.
- Place almonds in a small saucepan with a little cold water, bring to a boil, drain. Split almonds in two. Set aside.
- With an electric mixer beat together the lard and sugar until soft and creamy. Add the almond extract and yellow food coloring, if desired. Stir in the flour, a little at a time. Dough will be of a crumbly consistency.
- Shape level tablespoonfuls into flat round cookies about 2-inches in diameter. The edges of the cookies will have cracks in them. Place on prepared baking sheets and press an almond half in the center of each cookie.
- Beat together the egg yolk and water and brush tops of cookies.
- Bake for 30 minutes or until lightly golden. Cool slightly before transferring to wire rack to cool completely. Store in airtight container.
Makes 16 cookies.
*You may substitute vegetable shortening, but the flavor of the cookies will not be authentic.