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.