Chinese Almond Cookies
Traditional Chinese restaurant dim sum, made with cornmeal and American almonds, and prepared with lard for a melt-in-your-mouth texture.
Ingredients
all-purpose flour
2.5 cup
yellow cornmeal
1/2 cup
baking powder
1.25 tsp
salt
1/8 tsp
lard (can substitute equal amount of softened butter)
3/4 cup
unsalted butter (softened)
3/4 cup (1.5)
granulated sugar
3/4 cup
large egg
1
almond extract
2 tsp
vanilla extract
1/2 tsp
blanched whole almonds (for decoration)
about 42
Instructions
1
Prepare the Oven
Position a rack in the center of the oven and preheat to 350°F.
2
Mix the Dry Ingredients
In a medium bowl, whisk together the flour, cornmeal, baking powder, and salt. Set aside.
3
Make the Batter
In the bowl of an electric mixer fitted with the paddle attachment, beat the lard and butter on medium speed until smooth, about 30 seconds. Add the sugar and beat until combined, about 1 minute. Add the egg, almond extract, and vanilla extract and beat until blended, about 1 minute. Reduce the speed to low and add the dry ingredients, mixing until just combined.
4
Shape and Bake
Roll the dough into 1.25-inch balls and place them about 2 inches apart on ungreased baking sheets. Moisten your hands to prevent sticking and press each ball into a 2-inch disc. Press one almond into the center of each cookie. Bake one sheet at a time for 12 to 15 minutes, until the edges are just golden. Transfer the cookies to a wire rack to cool completely.
