1/2 lb. lard
3/4 c. sugar
2 eggs
1 tbsp. almond extract
4 drops yellow food coloring
2 1/2 c. unsifted flour
1/2 tsp. baking soda
1/4 tsp. salt
1/2 c. blanched almonds, split in half
1 egg, lightly beaten

Cream the lard and sugar until light and fluffy. Beat in the eggs, one at a time, then add the almond extract and food coloring. 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. Divide the dough in half and shape it into 2 fat cylinders, 12 inches long and 1 1/2 inches in diameter. Wrap in wax paper and refrigerate for at least 3 hours.

Preheat oven to 375 degrees. Cut the dough into slices 1/4 inch thick. Place on ungreased cookie sheet, 1 inch apart. Press an almond half into the center of each cookie and brush the cookies with a thin film of beaten egg. Bake in the center of the oven for about 10 minutes or until they are golden brown. Makes 8 dozen.