| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
Chinese |
January 199 |
1 |
servings |
INGREDIENTS
| 2 1/2 |
c |
All-purpose flour |
| 3/4 |
ts |
Double-acting baking powder |
| 1/2 |
c |
Lard |
| 1/2 |
|
Vegetable shortening |
| 1 1/2 |
c |
Sugar |
| 1/4 |
ts |
Almond extract |
| 2 |
tb |
Beaten egg |
| 30 |
|
Blanched whole almonds for garnish |
INSTRUCTIONS
Into a bowl sift together the flour and the baking powder and blend
in the lard, the vegetable shortening, and the sugar until the
mixture resembles coarse meal. Stir in the almond extract, the egg,
and 1 tablespoon water, or enough to form the mixture into a soft
dough, knead the dough several times, and let it stand in a cool
place for 5 minutes. Form the dough into 1 1/2-inch balls and press
them down with the palm of the hand to form cakes about 1/2 inch
thick. Press an almond into the center of each cake and bake the
cakes in batches on floured baking sheets in the middle of a
preheated 375F. oven for 5 minutes. Reduce the temperature to 300F.
and bake the cakes for 8 to 10 minutes more, or until they are light
golden brown.
Makes 30 cakes.
Gourmet January 1991
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
Posted to MM-Recipes Digest V4 #10 by Alan Hewitt
<alan@atoc.demon.co.uk> on Mar 18, 1999
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