Ingredients
- 3/4 c lard (I'm sure vegetable shortening could be substituted)
- 3/4 c sugar
- 2 large eggs
- 1 3/4- 2 tsp almond extract
- 1 1/2 c flour
- 1 tsp baking powder
- 15-16 skinless whole blanched almonds, cut in half
Directions
1.Combine lard, sugar, 1 egg and almond extract. Beat well.
2.Slowly add baking powder and flour to lard mixture and blend well.
3.Divide dough into 30-32 small balls. Slightly flatten each ball with palm and place almond half in center.
4.Lightly beat the remaining egg and brush over the tops of all cookies to glaze. Transfer cookies to an ungreased cookie sheet allowing enough space for each cookie to spread in baking.
5.Bake in a preheated oven at 350 degrees F. for 15-18 min or until golden.
Almond cookies keep for several weeks in a airtight container.
Print this recipe
Submitted 6/13/05.
Source: The Yan Can Cookbook
Submitted By: Maria Weston
weston@kmrmail.kmr.ll.mit.edu
Almond Cookies