Chinese Almond Cookies

In a bowl, sift together the flour, baking soda, baking powder and salt. Set aside.

In the bowl of an electric mixer fitted with the flat beater, beat together the butter, shortening and sugar on medium-high speed until light and fluffy, about 2 minutes. Add the egg and almond extract and beat until combined, about 1 minute. Reduce the mixer speed to low and add the flour mixture in 3 additions, beating in each addition until incorporated and no streaks of flour remain.

Transfer the dough to a lightly floured work surface. Divide the dough in half and shape each into a log about 12 inches (30 cm) long. Wrap separately in plastic wrap and refrigerate for at least 2 hours and up to overnight.

Preheat an oven to 325°F (165°C). Line 2 baking sheets with parchment paper.

Cut each dough log into 12 pieces, each 1 inch (2.5 cm) long, and roll the pieces into balls. Transfer to the prepared baking sheets, spacing them at least 2 inches (5 cm) apart. Using your fingers, slightly flatten each dough ball. Place 1 almond in the center of each cookie and gently press it into the dough. Brush the cookies with the beaten egg white. Bake until the cookies are light golden brown and puffed, 22 to 24 minutes.

Transfer the cookies to wire racks and let cool. Store in an airtight container at room temperature for up to 3 days. Makes 24 cookies.

Williams Sonoma Test Kitchen