Almonds are used for sweet rather than savory dishes in China.
½ cup butter, softened
¾ cup sugar
1 egg, lightly beaten
1½ cups flour
½ teaspoon baking powder
½ teaspoon salt
1 cup finely chopped almonds
1 teaspoon almond extract
1 egg, lighten beaten
25 whole blanched almonds
Preheat the oven to 350ยบ. Lightly grease a baking sheet. Cream the butter and sugar for 5 minutes. Add the egg and beat until smooth. Sift together the flour, baking powder and salt and slowly add to the butter, stirring until smooth. Add the chopped almonds and extract and stir until smooth.
Drop tablespoons of the mixture onto the baking sheet, spacing about 1¼-inches apart. Dip your thumb into some flour and make an indentation in the center of each cookie. Brush each cookie with the beaten egg and place an almond in the center of each indentation. Bake for 10-12 minutes. Cool slightly and transfer to a rack to finish cooling.
