I’m really excited about my book launch for Guitar Hero which will take place tomorrow, Saturday, November 9th at Babar Bookstore in Pointe Claire. I’ve been busy all week getting ready and planning what refreshments to serve. Since the story is about a Chinese family, I thought I’d bake almond cookies. My favourite recipe is from The Joy of Cookies by Sharon Tyler Herbst. These cookies don’t look like the ones you get in a Chinese restaurant after a meal, but they are yummy! I’ve brought some to work in the past and they disappear quickly.
Almond Cookie Recipe from The Joy of Cookies
2-1/2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup lard, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
2 teaspoons almond extract
About 48 whole blanched almonds
1 egg yolk beaten with 2 teaspoons water for glaze
1. In a medium bowl, combine flour, baking powder, baking soda and salt; set aside. In a large mixing bowl, beat lard, sugars and almond extract until light and fluffy. Beat in egg. Stir in flour mixture 1/2 cup at a time, blending well after each addition; dough will be very soft. Spoon into the center of a 15-inch length of plastic wrap. Fold long sides of plastic over dough. With your palms, roll wrapped dough into a log 12 inches long and about 2 inches in diameter. Twist ends of plastic wrap to seal. Freeze or refrigerate until firm, 1 to 4 hours.
2. Preheat oven to 350F. Grease 3 to 4 large baking sheets. Cut chilled dough into 1/4-inch-thick slices. Arrange, 1-1/2 inches apart, on prepared baking sheets. Lightly press a whole almond into the center of each cookie. Brush rounds with egg glaze.
3. Bake 11 to 14 minutes, or until golden brown. Cool on racks. Store in an airtight container at room temperature 1 week; freeze for longer storage.