These Twin Dragon Almond Cookies are a classic treat that combines the rich, nutty flavor of blanched almonds with a tender, crumbly texture. Made with lard for a traditional shortbread-like consistency, they offer a delightful crunch on the outside and a soft interior. The subtle hint of almond extract elevates the natural sweetness of the granulated sugar. Perfect for holiday gatherings, tea time, or as a thoughtful homemade gift, these cookies are easy to prepare with simple pantry staples. Their unique presentation, featuring a whole almond pressed into the center, makes them as visually appealing as they are delicious.
Twin Dragon Almond Cookies
Description
These Twin Dragon Almond Cookies are a classic treat that combines the rich, nutty flavor of blanched almonds with a tender, crumbly texture. Made with lard for a traditional shortbread-like consistency, they offer a delightful crunch on the outside and a soft interior. The subtle hint of almond extract elevates the natural sweetness of the granulated sugar. Perfect for holiday gatherings, tea time, or as a thoughtful homemade gift, these cookies are easy to prepare with simple pantry staples. Their unique presentation, featuring a whole almond pressed into the center, makes them as visually appealing as they are delicious.Ingredients
Directions
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Preheat the oven to 350 degrees F (175 degrees C).
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In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
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Place 1/2 cup of the blanched almonds in a blender or food processor. Pulse until finely ground into a powder. Add the almond powder to the flour mixture and stir to combine.
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In a large bowl, cream together the granulated sugar, lard, almond extract, beaten egg, and water until smooth and well blended.
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Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
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Roll the dough into 1-inch balls. Place them on an ungreased cookie sheet, spacing them about 2 inches apart.
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Press one of the remaining whole blanched almonds into the center of each cookie ball, flattening the cookie slightly with your fingers.
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Lightly brush the top of each cookie with a little beaten egg (reserve any leftover egg from the ingredients list or use a small amount of additional egg wash).
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Bake in the preheated oven for 20 minutes, or until the edges are lightly golden brown.
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Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Nutrition Facts
Servings 48
- Amount Per Serving
- Calories 4139.1kcal
- % Daily Value *
- Total Fat 246.2g379%
- Saturated Fat 76.2g381%
- Cholesterol 93.2mg32%
- Sodium 4915.1mg205%
- Total Carbohydrate 420.1g141%
- Dietary Fiber 24.7g99%
- Sugars 126.7g
- Protein 64.7g130%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store cooled cookies in an airtight container at room temperature for up to one week.
Substitution: If you prefer not to use lard, you can substitute with an equal amount of unsalted butter or vegetable shortening, though the texture may vary slightly.
Tip: Ensure the almonds are blanched and dry before grinding to prevent the almond powder from becoming clumpy.
Variation: For a sweeter finish, you can sprinkle a little extra granulated sugar over the cookies before baking.
