Instructions: Combine molasses, honey, lard and sugar in a heavy sauce pan. Place over medium heat and cook, stirring occasionally, until mixture begins to foam and bubble. Remove from heat and let cool 15 minutes.

In a large bowl combine flour, salt, baking soda, and baking powder. Add whole eggs to molasses mixture; pour at once into flour mixture. Stir until a soft dough forms. Divide dough in half. Wrap each half separately in plastic wrap. Refrigerate at least 2 hours (preferably over night).

Preheat the oven tp 400 degrees F.

Roll out half piece of dough at a time on a heavily floured board to thickness of about 1/8 inch. Cut into rectangles about 2x3 inches in size.

Place on a greased baking sheet. Beat egg yolk with 2t water. Brush cookies with egg mixture. Decorate the tops of cookies with almonds and candied lemon peel. Bake for 6 to 8 minutes, watching closely because these bake very quickly and will burn before you know it.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.