| How To Cook: |
|
|
|
PREPARE AHEAD:
|
1. In a large mixing bowl, cream the lard and sugar by beating them together with a large spoon until light and fluffy. Beat in the eggs, one at a time, then add the almond extract and yellow food coloring.
|
2. Combine the flour, baking soda and salt and sift them into the bowl. With your fingers, mix the ingredients together until a fairly firm dough is formed.
|
3. Divide the dough in half and shape it into two fat cylinders, then roll them on a lightly floured surface with the palms of your hands until each cylinder is about 12 inches long and 1½ inches in diameter. Wrap in wax paper and refrigerate for at least 3 hours.
|
|
TO COOK:
|
1. Preheat the oven to 375°. With a cleaver or sharp knife, cut the chilled dough crosswise into slices ¼ inch thick.
|
2. Lay a dozen or so of the circles side by side and 1 inch apart on an ungreased cookie sheet, and press an almond half gently but firmly in the center of each.
|
3. Brush the cookies with a thin film of beaten egg and bake in the center of the oven for about 10 minutes, or until they are golden brown. With a spatula, transfer the cookies to a rack to cool.
|
