• Preheat the oven to 350 F (180 C). Line 2 large baking sheets with parchment paper. Position your oven racks, 3rd from the bottom and another one 3rd from the top

Prepare the dough (hands method):

• Whisk all the dry ingredients in a large mixing bowl.
  
• Add the lard and almond extract.
  
• Use your hands to rub the lard against the dry ingredients. It may seem like they are too dry at first, but just keep mixing
  
• It will form a dough
  

Prepare the dough (food processor method):

• Place all the dry ingredients in the bowl of a food processor. Pulse a few times to combine. Add the lard and almond extract. Pulse until the crumbly mixture starts to clump together. Do not overprocess. If you can press it together to form a dough, it's done

Shaping:

• Divide the dough into 24 equal pieces, about 22-25 grams each, about 1 1/2 Tbsp. Roll it into a round smooth ball.
  
• Place on a prepared baking sheet, about 2 inches apart. Press it one whole almond on top and flatten the cookie dough slightly with your palm while at it. Repeat with the rest of the dough and whole almond piece
  
• Brush the top with egg yolk wash
  

Baking:

• Place the baking pans on the positioned racks if you are baking two pans at the same time. Bake for 12 minutes and then rotate the pan front to back and top to bottom rack. Then continue baking for another 13 minutes or until the top is golden brown
• Let the cookies cool on the pan set on a cooling rack for 5 minutes. Then transfer cookies to a cooling rack to cool completely
• These cookies taste best after the next day. The flavor and texture gets better!

Storage:

• Once the cookies have cooled down completely, store them in an airtight container, in a cool dry place, for up to one week
• You can read more details on ingredients, substitutions, variations, and other tips in my post that may answer your questions not covered in the recipe card