Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or lightly grease it.
In a medium bowl, whisk together the dry ingredients: All-Purpose Flour, Almond Flour, Baking Powder, Baking Soda, and Salt. Set aside.
In a large mixing bowl, cream together the fat and sugar — beat the Lard with the Granulated Sugar until light and fluffy.
Add the Egg and Almond Extract to the creamed mixture and beat until well combined.
Gradually fold the dry ingredients into the wet mixture until a soft dough forms; if the dough seems too crumbly, add up to a tablespoon of Water to bring it together.
Portion the dough into small balls (about 1 tablespoon each), place them on the prepared sheet about 2 inches apart, and gently flatten each ball with your fingers or the bottom of a glass.
Press one Blanched Almonds into the center of each flattened cookie.
Whisk the Egg Yolk with a little extra Water to make an egg wash and lightly brush the tops of the cookies for a glossy finish.
Bake in the preheated oven for about 10–14 minutes, or until the edges are just turning golden. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Store cooled cookies in an airtight container at room temperature for up to several days.
