Little Chinese Almond Cakes
|Gold medal flour||1 Cup (16 tbs)|
|Shortening||1⁄2 Cup (8 tbs) (Half Butter)|
|Sugar||1⁄2 Cup (8 tbs) (1/4 Cup Plus 2 Tablespoons)|
|Almond extract/Vanilla extract||1⁄2 Teaspoon|
|Blanched almonds||1⁄4 Cup (4 tbs)|
Measure flour by dipping method or by sifting.
Place flour in bowl; cut in shortening finely.
Use hands to work in salt, sugar, and flavoring.
Shape into long roll, 1" in diameter; wrap in waxed paper.
Chill about 1 hr.
Heat oven to 400° (mod. hot).
Cut roll into 1/4" slices.
Place 1" apart on lightly greased baking sheet.
Brush each slice with a mixture of egg yolk and water.
Press 1/2 blanched almond into top of each.
Bake 8 to 10 min., or until light golden brown.