Sweet Rice Cake Cookies

For the rice cake cookies, line two baking sheets with parchment paper. Mix rice flour, flour, salt, cornstarch, sugar and baking powder. Add the lard to the flour mixture and knead with your fingers to make a crumbly dough.

Add half of the egg, the bitter almond essence and 1 tablespoon of cold water to the dough and knead until smooth. Form the dough into a ball, wrap in plastic wrap and refrigerate for 30 minutes.

Preheat the oven to 190°C degrees. Shape the dough into 18 small balls and place them on the baking sheets. Leave about 5 cm space between each, because the cookies will diverge during baking.

Press an almond half into each cookie and brush the balls with the rest of the egg. Bake the rice cake cookies for 15 minutes at 190°C until golden brown.

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