Ingredients
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2 1/2 cups flour
1 teaspoon baking powder
1 cup lard
1 1/2 cups sugar
1/4 cup almonds
1 teaspoon almond extract
2 eggs
1 tablespoon water
30 almond halves, blanched
1 egg yolk, beaten
Preparation
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Sift flour and baking powder.
Blend lard, sugar and 1/4 cup almonds in a food processor until it has a coarse meal texture.
Add extract, eggs and 1 tablespoon water.
Add flour mixture.
Wrap and refrigerate overnight.
Form 1-1/2 inch balls; press down; add almond half to indentation.
Dip fingers in egg yolk and dip on top of cookies.
Bake cookies on a floured cookie sheet 5 minutes at 375F and 8 to 10 minutes at 300\u00b0F to make sure dough is stiff.
You may need to add a little more flour.
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