Pastine grasse: traditional rich biscuits

An old recipe prepared on La Vespa Teresa; I changed the shape.
These sweets were once served at weddings.
INGREDIENTS
500 g flour
200 g sugar
100 g butter
150 g lard
1 whole egg
2 egg yolks (keep the whites for the topping)
1 teaspoon baking powder
1 sachet vanillin
TOPPING
2 egg whites
200 g sugar
150 g skinned almonds

In a mixer, or bowl for hand mixing, I put flour, sugar, lard, butter, vanillin and the teaspoon of baking powder.

I add the yolks and whole egg.

I mix quickly.

I form a block, wrap and refrigerate for half an hour.

After resting, I roll to about half a cm thick.

I cut the biscuits, traditionally diamond-shaped. You can spread all the dough with meringue and almonds before cutting; I cut first, then brushed. Choose whichever is easier.

I whisk the reserved whites with sugar until glossy.

I brush the biscuits completely with this cream.

I chop almonds with a knife into large pieces.

I sprinkle chopped almonds over the biscuits.

I bake at 180°C for 10/12 minutes.

I cool on a rack and store in closed tins.