Chinese Almond Cookies
8 ounces unsalted butter, softened
1 cup caster sugar
1 egg, lightly beaten
2 1/2 cups all-purpose flour
1 1/2 teaspoon baking powder
1/2 cup unsalted whole almonds, ground almonds
40 or so unsalted whole almonds
Cream the butter and sugar until pale and smooth. Beat in the egg, then fold in flour, baking powder, and ground almonds. Form the dough into a ball, then divide into four sections. Place the dough on a lightly floured surface and roll each into a log about 4 inches long. Wrap each log firmly in plastic wrap and refrigerate for about 1 hour, until firm enough to slice.
Preheat the oven to 375 degrees Fahrenheit
Slice 1/2-inch (1 cm) thick rounds from the logs and arrange on baking sheet. Firmly press an almonds into the center of each. Bake for 15 to 18 minutes, or until golden. Cool on a wire rack before serving. These will keep in an air-tight container for 3 to 4 days.
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