Beat the lard, ghee and sugar.
Add ground almond, baking soda, semolina, salt, vanilla extract and flour.
Using your hand, knead the dough into a ball. You should be able to get a smooth ball.
Roll the dough into tiny marble size balls. If you can’t do it, add a bit more butter or ghee.
(we have made balls from small portions of the dough, around the size of a golf ball).
Gently, roll all the dough, place on parchment paper. Place a tiny piece of cherry as decoration (we ommited this).
Allow some space in between because the cookies expand when baked. and bake at 170 °C for 15 minutes.
Watch the cookies carefully so that it doesn’t burn to brown. You want a pale yellow cookies, not golden brown.