** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1.
Blanch almonds.
Leave the first quantity whole; grind the remainder to a
fine powder.
Preheat the oven to 350 degrees.
2.
Cream together lard and sugar in a mixing bowl.
Beat egg and add, along
with ground almonds and almond extract.
Blend in well.
3.
Sift flour together with baking powder and salt.
Gradually add to bowl,
mixing with the hands to blend.
Then knead into a dough.
(If the dough is
too stiff, add water a drop at a time to make it more pliable, but do not
soften too much.
)
4.
With a rolling pin, roll the dough out to a thickness of 1/2-inch.
Then,
with a cookie cutter, cut in 1-1/2 inch circles.
(Or pinch off the dough
and form into small balls which, when flattened, will make cookies of the
same size.
)
5.
Grease a baking sheet with peanut oil; arrange cookies on top.
With
chopsticks or finger, make an indentation in the center of each cookie;
then press in a whole almond.
Bake until pale golden (about 15 minutes).
6.
NOTE: Almond cookies may be baked in advance, wrapped in foil and frozen.
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Dietary Notes:
This Homestyle Almond Cookies recipe is low-sodium with 11.31mg per serving and low-cholesterol with 13.17mg per serving
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