In the forties and fifties, before the widespread popularity of fortune cookies, countless Chinese meals were brought to a close with traditional almond cakes like these. The customary all-lard base of this once very popular sweet is here lightened with vegetable shortening.

　　Can be prepared in 45 minutes or less.

Ingredients

　　2 1/2 cups all-purpose flour

　　3/4 teaspoon double-acting baking powder

　　1/2 cup lard

　　1/2 vegetable shortening

　　1 1/2 cups sugar

　　1/4 teaspoon almond extract

　　2 tablespoons beaten egg

　　30 blanched whole almonds for garnish

　　Into a bowl sift together the flour and the baking powder and blend in the lard, the vegetable shortening, and the sugar until the mixture resembles coarse meal. Stir in the almond extract, the egg, and 1 tablespoon water, or enough to form the mixture into a soft dough, knead the dough several times, and let it stand in a cool place for 5 minutes. Form the dough into 1 1/2-inch balls and press them down with the palm of the hand to form cakes about 1/2 inch thick. Press an almond into the center of each cake and bake the cakes in batches on floured baking sheets in the middle of a preheated 375°F. oven for 5 minutes. Reduce the temperature to 300°F. and bake the cakes for 8 to 10 minutes more, or until they are light golden brown.