These traditional Chinese Almond Cookies are just like the ones you find in a Chinese restaurant. They are light and flaky with a subtle almond flavor!
Preheat oven to 350 degrees. Line two baking sheets with parchment paper and set aside.
In a large bowl, beat together the lard (or shortening) and sugars until fluffy. Add the egg and almond extract, and beat until well blended.
Sift flour, salt, and baking powder into the sugar mixture. Mix until combined.
Roll one tablespoon of dough into a ball, or use a small cookie scoop. Place balls 2-inches apart on prepared baking sheets.
Press down with the bottom of a glass to form a 2-inch round cookies. Tip - place a piece of parchment paper between the cookie dough and glass to keep it from sticking.
Press one almond into the center of each cookie.
Whisk egg yolk and water together in a small bowl. Brush mixture over top of each cookie.
Bake until lightly browned, 10 - 12 minutes. Remove from oven and cool on a wire rack.
Notes
Using an organic egg yolk will give the tops of the cookies a more traditional "orange" tint than regular store-brand eggs will.
Store cookies in an airtight container for 3 to 4 days, or in the freezer for up to a month.