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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven to 350°F. | 2. Use ungreased cookie sheets In a bowl, mix the flour, baking soda and salt. | 3. In a blender, grind 1/2 cup of the almonds to a fine powder (see note); add the ground almonds to the flour mixture. | 4. In another large bowl, cream the sugar, lard (or vegetable shortening), almond extract, one egg (lightly beaten), and the water; add to the dry mixture and mix thoroughly. | 5. Form the dough into 1-inch balls and place on the cookie sheets, 2-inches apart. | 6. Press one of the remaining whole almonds into the center of each ball, while flattening the cookie slightly with your fingers. | 7. Beat the remaining egg well and with a pastry brush, brush each cookie lightly with the beaten egg. | 8. Bake for 20 minutes, or until cookies are lightly brown around edges. | 9. Wait a minute or two before removing from the cookie sheets to cool on a rack. | 10. NOTES: If making smaller cookies you might need more whole almonds. | 11. Also, if you can get pre-ground almonds (which I can at a lower price than whole), you will need 3/4 cup of the ground almonds. | 12. Also, I don't like using lard, and have always substituted vegetable shortening with excellent results. | 13. Recipe from Todd Wilbur's book Top Secret Recipes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.