Almond Cookie

Sift the flour, powdered sugar, cornstarch, baking soda, and baking powder into a large bowl. Sift together once more, into another bowl, to make sure the ingredients are well incorporated.

Add the lard to the bowl of 2 egg yolks and beat until combined. Add the almond extract and stir to combine. Using a rubber spatula, fold this mixture into the dry ingredients, then knead with your hands for 3 to 5 minutes to create a dough ball. Don’t overwork the dough or the cookie will lose its flaky texture. Cover and allow the dough to rest for 20 minutes.

Meanwhile, preheat the oven to 350ºF. Spread the almonds on a baking sheet and toast for 5 minutes.

Beat the remaining egg yolk and set aside.

Divide the dough into 18 equal pieces. Roll each piece into a golf-ball sized ball and transfer to a baking sheet, spacing them at least 2 inches apart.

Brush all sides of the dough balls with beaten egg yolk and let sit for 1 minute. Then brush them once more. Press 1 toasted almond onto the center of each dough ball. Bake for 15 to 18 minutes, until golden. Remove, let cool for 15 minutes on a baking tray, then serve.