Ingredients
- 1 cup (1/2 pound) lard or vegetable shortening
- 1 cup granulated sugar
- 1 tablespoon almond extract
- Pinch of salt
- 3 cups all-purpose flour
- 1 egg yolk
- 2 tablespoons water
- Whole blanched almonds for garnish
Instructions
- Preheat the oven to 300 degrees F. Grease 2 baking sheets.
- Beat 1 cup (1/2 pound) lard or vegetable shortening (at room temperature) with 1 cup granulated sugar until creamy.
- Beat in 1 tablespoon almond extract and a pinch of salt, then beat in 3 cups all-purpose flour, a little at a time.
- The dough will be crumbly.
- Shape spoonfuls of dough into flat, round cookies about 2 inches in diameter.
- (The edges of the cookies will have cracks.)
- Transfer to the prepared pans.
- Beat together 1 egg yolk and 2 tablespoons water and brush it atop the cookies.
- Press a whole blanched almond into the center of each cookie.
- Bake for 30 minutes, or until lightly golden.
- Cool slightly, then transfer to a wire rack to cool fully.
- Store in an airtight container.
- Makes 4 dozen.
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