Yield: 36 servings
|½ teaspoon||Baking soda|
|¾ teaspoon||Baking powder|
|½ cup||Brown sugar, packed|
|½ teaspoon||Almond extract|
|\N \N||Blanched whole almonds|
|1 \N||Egg yolk (or double amt.)|
Sift flour with soda and baking powder. Beat egg and lard together.
Add sugars and almond extract. Gradually mix in dry ingredients until well blended. For each cookie, roll 1 tablespoon dough into ball.
Place on ungreased baking sheets and press 1 almond in middle of each. Brush with beaten egg yolk and bake at 350F 15 to 20 minutes.
(C) 1992 The Los Angeles Times