Almond Cookies #1
Submitted by pdooley
Traditional Chinese almond cookies with crumbly texture, pressed with apricot pits or whole almonds. Refrigerated slice-and-bake dough keeps for weeks.
YIELD
4 servingsPREP
25 minCOOK
35 minREADY
60 minLard and vegetable shortening create the signature sandy, crumbly texture that makes these cookies so distinctive.
The dough requires overnight chilling, which makes it easier to slice cleanly and develops deeper almond flavor.
An egg wash brushed on before baking gives the cookies their characteristic sheen, while a whole almond or traditional apricot pit pressed in the center adds visual flair.
Kitchen Tips
- Don’t substitute butter for the lard as it changes the authentic crumbly texture
- Chill dough overnight for easiest slicing and best flavor development
- Use a serrated knife to cut clean slices from the chilled cylinder
- Bake at the lower temperature first, then increase heat to achieve golden color without burning
Ingredients
Directions
1) In medium size bowl, cream together lard, vegetable shortening, and sugars until very light and creamy. Beat in one of the eggs and the almond extract.
2) Sift together flour, baking soda, and salt.
3) Beating at low speed if using mixer, add the four mixture to the creamed mixture, abt. ⅓ at a time. Press dough together with your hands to form 2 balls, which will be very crumbly.
4) Place each ball on wax paper and roll into cylinder abt. 8” long. Chill several hrs. or better yet: overnight.
5) Preheat oven to 275 F. Beat remaining egg with the 2 tb. water.
6) With sharp, serrated knife cut each cylinder into 16 equal slices. Place on lge. ungreased baking sheet. Brush cookies with egg wash and press an almond into center of each.
7) Bake cookies in center of over for 25 min., then raise heat to 325℉ (160℃). and bake 10 to 15 min. more, or until golden brown.
8) Transfer cookies to rack and let cool completely. Store airtight for several weeks. You can obtain traditional apricot pits at any health food store.
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