-
Soften lard to room temperature and beat
lard and sugar together until soft and creamy.
-
Add almond essence and, if liked, a little
yellow coloring.
-
Add un-sifted flour gradually, stirring
well to combine.
-
After adding the last of the flour it will
be necessary to work the mixture with the hand, but it will still be of
a crumbly consistency.
-
Take level tablespoons of the dough and
shape into flat round cakes about 5 cm (2 inches) in diameter.
-
Edges of cakes will have little cracks in
them.
-
Put on a well-greased baking tray.
-
Put almonds in a small pan with a little
cold water, bring to the boil, drain.
-
Split almonds in two.
-
Press half an almond in the center of each
biscuit.
-
Beat egg yolk with water and brush tops of
biscuits.
-
Bake in a slow oven for 30 minutes or
until pale golden.
-
Cool slightly on tray, then carefully lift
on to wire rack, using a spatula.
-
When cold, store airtight.
