Almond cookies from China (and some Chinese restaurants) are light and crispy.
|Yield||about 25 cookies|
|Directions||Preheat oven to 325.
Combine flour, sugar, soda, and salt. Cut the butter into small pieces, add to the bowl, and cut the butter into the flour until mixture resembles coarse cornmeal. Add eggs and almond extract and stir until just combined.
Lightly flour hands, then roll dough into one-inch balls. Place balls on cookie sheet and press an almond into the top of each one, flattening the cookies slightly.
Bake until bottoms are golden, about 15-20 minutes.
|Notes||Adapted from The Moosewood Collective’s Sundays at Moosewood Restaurant: Ethnic and regional recipes from the cooks at the legendary restaurant.|
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