8. Old-Fashioned Chinese Almond Cookies
- 1-1/4 cups all-purpose flour (160 g)
- ¾ cup powdered sugar (95 g)
- 3 tablespoons cornstarch (20 g)
- 1 teaspoon baking soda (5 g)
- 1 teaspoon baking powder (4 g)
- 2 egg yolks, plus 1 additional egg yolk for brushing
- ½ cup melted lard, at room temperature
- 1 teaspoon almond extract
- 18 toasted almonds
- Sift together 1-1/4 cups (160 g) all-purpose flour, ¾ cup (95 g) powdered sugar, 3 tablespoons (20 g) cornstarch, 1 teaspoon (5 g) baking soda, and 1 teaspoon (4 g) baking powder in a large mixing bowl. Sift the mixture together again to make sure that all the ingredients are light and well-incorporated.
- Next, beat 2 egg yolks into ½ cup melted lard (at room temperature). Beat in 1 teaspoon almond extract. Fold this mixture into the dry ingredients with a rubber spatula, then knead the dough with your hand to create a dough ball. Try not to overwork the dough. Cover with an overturned plate, and allow the dough to rest for 20 minutes.
- Meanwhile, preheat your oven to 350 degrees F, and toast the almonds for 5 minutes. Cool completely before using. Beat the last egg yolk, and set it aside.
- Now, raise the oven temperature to 375 degrees F. Take the dough, and divide it into 18 equal pieces. Roll each into a round ball, and transfer to a baking sheet so the cookies are placed at least 2 inches apart (they will spread out).
- Brush all sides with the beaten egg yolk. Press one toasted almond onto the center of each dough ball before baking them for 15-18 minutes until golden brown.