- 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.
