Name: Chinese Almond Cakes
Yield: Makes 30 cakes
Ingredients: 2 1/2 cups all-purpose flour; 3/4 teaspoon double-acting baking powder; 1/2 cup lard; 1/2 vegetable shortening; 1 1/2 cups sugar; 1/4 teaspoon almond extract; 2 tablespoons beaten egg; 30 blanched whole almonds for garnish

In the forties and fifties, before the widespread popularity of fortune cookies, countless Chinese meals were brought to a close with traditional almond cakes like these. The customary all-lard base of this once very popular sweet is here lightened with vegetable shortening.

Can be prepared in 45 minutes or less.

Recipe notes

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