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Ingredients
- 2 1/2 c. all-purpose flour
- 3/4 tsp double-acting baking pwdr
- 1/2 c. lard
- 1/2 x vegetable shortening
- 1 1/2 c. sugar
- 1/4 tsp almond extract
- 2 Tbsp. beaten egg
- 30 x blanched whole almonds for garnish
Directions
- Into a bowl sift together the flour and the baking pwdr and blend in the
- lard, the vegetable shortening, and the sugar till the mix resembles coarse meal. Stir in the almond extract, the egg, and 1 Tbsp. water,
- or possibly sufficient to create the mix into a soft dough, knead the dough several times, and let it stand in a cold place for 5 min. Form the dough into 1 1/2-inch balls and press them down with the palm of the hand to create cakes about 1/2 inch thick. Press an almond into the center of each cake and bake the cakes in batches on floured baking sheets in the middle of a preheated 375F. oven for 5 min. Reduce the temperature to 300F. and bake the cakes for 8 to 10 min more, or possibly till they are light golden.
- Makes 30 cakes.
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