These cookies, a recipe from Katherine, a cook at Restaurant 690, are similar to ones found in Chinatowns everywhere.
They are a favorite at both Stars and at The Peak Cafe in Hong Kong.
Put the butter in the bowl of an electric mixer. Using the paddle attachment, cream the butter on medium speed until smooth. Continuing to mix, slowly add the sugar and beat until light and fluffy. Stir together the water, baking powder, and baking soda and add it to the butter mixture. Beat in 1 egg and the almond extract. Decrease to low speed and fold in the flour and sliced almonds.
Refrigerate the dough for about 1 hour until firm. Roll the dough into two
© 1993 Emily Luchetti. All rights reserved.