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Preheat the oven to 350F.
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2
Use ungreased cookie sheets In a bowl, mix the flour, baking soda and salt.
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3
In a blender, grind 1/2 cup of the almonds to a fine powder (see note); add the ground almonds to the flour mixture.
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4
In another large bowl, cream the sugar, lard (or vegetable shortening), almond extract, one egg (lightly beaten), and the water; add to the dry mixture and mix thoroughly.
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5
Form the dough into 1-inch balls and place on the cookie sheets, 2-inches apart.
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6
Press one of the remaining whole almonds into the center of each ball, while flattening the cookie slightly with your fingers.
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7
Beat the remaining egg well and with a pastry brush, brush each cookie lightly with the beaten egg.
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Bake for 20 minutes, or until cookies are lightly brown around edges.
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9
Wait a minute or two before removing from the cookie sheets to cool on a rack.
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NOTES: If making smaller cookies you might need more whole almonds.
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11
Also, if you can get pre-ground almonds (which I can at a lower price than whole), you will need 3/4 cup of the ground almonds.
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Also, I don't like using lard, and have always substituted vegetable shortening with excellent results.
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Recipe from Todd Wilbur's book Top Secret Recipes.
