Since it is the beginning of the Chinese New Year tomorrow, I figured the almond cookie would be a great treat for the occasion.
In my search for the perfect recipe, I stumbled upon an article written a couple years back in the San Francisco Chronicle.
The author dismisses the use of the obligatory, whole almond (usually found in the center of the cookie) and instead provides a new twist. Using a mixture of Chinese five-spice powder, brown sugar, and crushed almonds, her recipe provides a nice topping that gives a kick with both sweet and spicy flavors.
View the full recipe at http://www.bakesimple.com/cookies/chinese-almond-cookies/