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These cookies are an excellent version of those yummy almond cookies served in Chinese restaurants.

Chinese Almond Cookies

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

1. Preheat oven to 300*F (150*C). Grease baking sheets; set aside.
2. Place almonds in a small saucepan with a little cold water, bring to a boil, drain. Split almonds in two. Set aside.
3. 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.
4. 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.
5. 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.

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