Las Vegas Chinatown Almond Cookies
Crumbly, buttery cookies pressed with a whole almond in the center and lightly egg-washed for a glossy finish, sold in the bakeries of Las Vegas's Chinatown district on Spring Mountain Road.
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Servings
- 24
- Difficulty
- Easy
- Calories
- 110 kcal
Equipment
- •Baking sheet
- •Mixing bowl
Nutrition
Per serving, approximate
- Calories
- 110 kcal
- fat
- 6
- carbs
- 12
- protein
- 2
- calories
- 110
Instructions
- 1
Beat the lard and sugar together until light and fluffy.
- 2
Beat in one egg and the almond extract.
- 3
Sift in the flour and baking soda. Mix until a soft dough forms.
- 4
Roll the dough into 24 balls. Place on a parchment-lined sheet pan and flatten slightly.
- 5
Press one whole almond into the center of each cookie.
- 6
Brush the tops lightly with the beaten egg wash.
- 7
Bake at 325°F for 14-16 minutes until the edges are just golden.
- 8
Cool completely on the sheet pan before serving.
Chef's tips
Chill the dough briefly if it feels too soft to shape. Press the almond in firmly so it stays put while baking.
Storage
Store in an airtight container at room temperature up to 2 weeks.
Reheating
Not necessary; served at room temperature.
Common mistakes to avoid
- •Overbaking the cookies, which makes them dry.
- •Using cold lard straight from the fridge, which makes the dough hard to mix.
Serving suggestions
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