Stir together flour, sugar, baking soda, and salt. Cut in lard until mixture resembles cornmeal. Combine egg, milk, and almond extract. Add to flour mixture, blending thoroughly. Shape dough into 1-inch balls. Place on an ungreased cookie sheet. Press an almond half or a few almond slivers into the top of each cookie, flattening the cookie slightly. Bake at 235 for 16 to 18 minutes. Cool on a wire rack.