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32
Medium
By Helen Witty and Elizabeth Schneider
Published 1979
A good Chinese almond cookie has a unique texture—dense, sandy, and crunchy. To possess that texture, the cookies must be very rich in shortening. Lard gives a distinctive flavor and crumbliness, so try it before substituting more usual fats. If you have never had the pleasure of a lard pastry, you might be happily surprised.