In China these biscuits are often eaten as a between-meal snack. In Western-style cuisine, they make a good accompaniment to fruit or sherbet.

TIME: Preparation takes about 10 minutes. If the dough becomes too soft, refrigerate for 10 minutes before shaping. Cooking takes about 12-15 minutes per batch.

Cook’s Tip: Roll the mixture on a floured surface with floured hands to prevent sticking.

WATCHPOINT: Do not over beat once the almonds are added. They will begin to oil and the mixture will become too soft and sticky to shape.

SERVING IDEA: Serve with fruit, ice cream or sherbet.

FREEZING: Cookies may be frozen baked or unbaked. Defrost uncooked dough completely at room temperature before baking. Baked cookies may be re-cripsed by heating in the oven for about 2 minutes and then allowed to cool before serving.