Ingredients

The following ingredients have 9 Servings
  • 1 1/4 cups all-purpose flour ((160 g))
  • ¾ cup powdered sugar ((95 g))
  • 3 tablespoons cornstarch ((20 g))
  • 1 teaspoon baking soda ((4 g))
  • 1 teaspoon baking powder ((4 g))
  • 2 egg yolks ((plus 1 additional egg yolk for brushing))
  • ½ cup melted lard ((at room temperature))
  • 1 teaspoon almond extract
  • 18 toasted almonds

Instruction

  • Sift together 1-1/4 cups (160 g) all-purpose flour, ¾ cup (95 g) powdered sugar, 3 tablespoons (20 g) cornstarch, 1 teaspoon (5 g) baking soda, and 1 teaspoon (4 g) baking powder in a large mixing bowl. Sift the mixture together again to make sure that all the ingredients are light and well-incorporated.
  • Next, beat 2 egg yolks into ½ cup melted lard (at room temperature). Beat in 1 teaspoon almond extract. Fold this mixture into the dry ingredients with a rubber spatula, then knead the dough with your hand to create a dough ball. Try not to overwork the dough—it will be similar to a crumbly pie crust in texture. Cover with an overturned plate, and allow the dough to rest for 20 minutes.
  • Meanwhile, preheat your oven to 350 degrees F, and toast the almonds for 5 minutes. Cool completely before using. Beat the last egg yolk, and set it aside.
  • Now, raise the oven temperature to 375 degrees F. Take the dough, and divide it into 18 equal pieces. Press and squeeze each into a small disc, and transfer to a baking sheet so the cookies are placed at least 2 inches apart (they will spread out).
  • Brush all sides with the beaten egg yolk. Press one toasted almond onto the center of each dough ball. They may crack a little bit—that's ok. Just gently squeeze them back together if there are particularly large cracks. Bake for 15-18 minutes until golden brown.