Chinese Almond Cookies

Let's Cook

1. Step 1.

   Preheat the oven to 350°F. Spread the ⅔ cup whole almonds on a small rimmed baking sheet and roast until fragrant and beginning to brown, about 10 minutes. Let cool completely. Set aside 18 almonds for topping the cookies.

2. Step 2.

   Place the remaining cooled almonds in a food processor along with 1 cup all-purpose flour, ¾ cup confectioners’ sugar, 1 teaspoon baking powder, 1 teaspoon baking soda, and ½ teaspoon kosher salt. Pulse until the almonds are very finely ground, about 30 seconds. Transfer the mixture to a medium bowl.

3. Step 3.

   In a small bowl, whisk together 2 of the egg yolks, ⅔ cup melted and cooled lard, and 1½ teaspoons pure almond extract. Add this to the bowl with the flour mixture and stir until the flour is incorporated and the dough just comes together; do not overmix. Cover the bowl with plastic wrap, pressing it directly onto the surface of the dough, and let rest for 20 minutes.

4. Step 4.

   While the dough rests, line 2 baking sheets with parchment paper. After the rest, roll the dough into 1¼-inch balls and place them on the prepared sheets, spacing them 3 inches apart. Flatten each ball to about ⅓ inch thick, using your fingers to smooth any cracked edges.

5. Step 5.

   In a small bowl, whisk the remaining 2 egg yolks. Generously brush the tops and edges of the cookies with the egg yolk. Press one reserved almond into the center of each cookie. Bake, rotating the positions of the baking sheets halfway through, until the cookies are golden brown on the bottom and just beginning to turn golden brown on the sides, 14 to 18 minutes. The cookies will feel set when lightly touched but will still be soft; they harden as they cool. Let cool on the baking sheets for 2 minutes, then transfer to a wire rack to cool completely.