First stir the lard with the butter until frothy. Then add the sugar and 3 egg yolks. Then stir in the flour in portions. Shape the finished dough into a ball, wrap it in cling film and put it in the refrigerator for 4 - 5 hours (even better overnight).
Then form small balls and place on a baking sheet lined with baking paper. Press it flat. Well e.g., Use the handle of a wooden spoon to press hollows into the balls. Then add the jam there.
Brush the cookies with egg yolk and sprinkle with the chopped almonds. Bake at 180 ° C (top / bottom heat) for 15 - 20 minutes.
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