I love fresh almond cookies! PICHET ONG'S HOLIDAY COOKIES adapted from http://www.newasiancuisine.com/newsletter/dec06/recipe_pichetong_holidaycookies.asp Prep time includes chilling the dough. Chef's Quote "These are a staple in traditional Chinese restaurants. Unfortunately, the store-bought variety tends to be hard and tasteless. But this version is wonderfully light, with a crisp edge and chewy center. The traditional cookies are also a dull, dark yellow from an egg yolk wash. I use an egg white wash to get the same glazed effect in a creamy shimmer. Finally, the slivered almonds on top add a nice crunch and a fresh, toasted nut flavor."