Notes: This is my third attempt at making my favourite cookie. The problem in previous batches was the batter spread out too thin, yielding a thin, chewy cookie. This time, I mixed in the egg whites by hand, adding a bit at a time until it was soft enough to pipe. I used dried apricot kernels (南 杏, south (sweet) almond) purchased at an Asian grocery, rather than bitter almonds. These came out great, very almondy, chewy but not overly so.
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