I’m not talking amaretti, I’m not talking french macarons… what I’m talking about are good old fashioned Chinese almond cookies. I’m talking about the kind that come individually wrapped in that iconic little pink box, ya know?
I’m talking about those almond cookies that melt in your mouth. Those that have the perfect hint of almond flavor, are supper buttery, and at the same time have the perfect crunch?
You know, those that are always finished off with with a single toasted blanched almond on top?
That’s exactly what I’ve tried to replicate here with this cocktail, and as far as I’m concerned, my liquid representation is pretty solid.
You should give it a try…