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Recipe Name: Almond Cookies #3 Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 35

35 almonds
1 Cup(s) Lard
1 Cup(s) Sugar
1 Egg
1 Teaspoon(s) Almond extract
2 1/2 Cup(s) Flour
1 1/2 Teaspoon(s) Baking Powder
1/8 Teaspoon(s) Salt
Blanch almonds. Leave the first quantity whole; grind the remainder to
a fine powder. Preheat the oven to 350 degrees. Cream together lard
and sugar in a mixing bowl. Beat egg and add, along with ground
almonds and almond extract. Blend in well. Sift flour together with
baking powder and salt. Gradually add to bowl, mixing with the hands
to blend. Then knead into a dough. (If the dough is too stiff, add
water a drop at a time to make it more pliable, but do not soften too
much.) With a rolling pin, roll the dough out to a thickness of
1/2-inch. Then, with a cookie cutter, cut in 1-1/2 inch circles. (Or
pinch off the dough and form into small balls which, when flattened,
will make cookies of the same size.) Grease a baking sheet with peanut
oil; arrange cookies on top. With chopsticks or finger, make an
indentation in the center of each cookie; then press in a whole
almond. Bake until pale golden (about 15 minutes). NOTE: Almond
cookies may be baked in advance, wrapped in foil and frozen.
VARIATIONS: For the lard, substitute either butter or 1/2 cup peanut
oil. (One teaspoon sesame oil may be added to the latter.) For the
flour, substitute rice flour; for the white sugar, light brown sugar.
For the almond extract, use half-almond, half-vanilla extract. In step
5, before topping with almonds, glaze the cookies by brushing them
with a mixture of 1 egg yolk and 1 tablespoon water, beaten together.
In step 5, omit the almonds. Instead, dip the end of a chopstick into
red food coloring and lightly touch the indented center of each cookie
to decorate. From <The Thousand Recipe Chinese Cookbook>, ISBN
0-517-65870-4. Downloaded from Glen's MM Recipe Archive,

Nutrition (calculated from recipe ingredients)
Calories: 110
Calories From Fat: 55
Total Fat: 6.1g
Cholesterol: 8.6mg
Sodium: 31.5mg
Potassium: 11.7mg
Carbohydrates: 12.6g
Fiber: <1g
Sugar: 5.7g
Protein: 1.1g

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