1-1/2 cups flour
3/4 tsp baking soda
1/4 cup butter, softened
1/4 cup shortening or lard
1/2 cup sugar
1 egg
1 tsp almond extract
1 T honey
28 whole almonds

Place almonds in boiling water for 30 seconds. Rinse with cold water and rub in a clean towel to remove the skins. Preheat oven to 375 degrees. Sift flour and baking soda together; set aside. In a large bowl, cream butter and shortening until light and fluffy. Beat in the sugar, egg, almond extract and honey. Gradually add the flour mixture. Roll dough into balls and place on an ungreased cookie sheet. Press to flatten them slightly. Press an almond in to the top of each cookie. Bake 8-10 minutes, or until golden brown. Cool cookies on cookie sheet on a wire rack for 5-6 minutes. Transfer cookies to wire rack to cool completely.