Put flour, ammonium bicarbonate, sugar, vanillin sugar, almonds, butter and lard in flakes into a mixing bowl and mix with the dough hooks of the hand mixer. Pour onto the work surface and work into a dough with your hands (it is not a smooth smooth, supple dough, but rather a little crumbly). Shape the dough into walnut-sized balls with your hands, press a depression into the dough with your thumb, place the dough with the depression facing upwards on 3 baking sheets lined with baking paper. Bake one after the other in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 15-17 minutes. Remove from the oven, place on a cake rack and allow to cool. Store in cookie tins
waiting time 30 minutes