Mix 5 LB Trigal Dorado Galleta & Polvoron Mix, 1 LB BakeSense All Purpose Palm Shortening, 2 oz. Westco Almond Emulsion, 8 oz. Lady Ellen All Purpose Flour and 10 oz. water for 5 minutes on medium speed.
Scale the dough into 2 LB 7 oz. pieces and roll each one into a log the length of a full sheet baking pan. Place the log on a paper lined pan and place into the freezer until completely frozen. Remove from freezer and cut into 1 oz. slices with a sharp knife. Place slices on paper lined baking sheets. Garnish with full almond pieces and granulated sugar.
Place into a 300-325°F oven and bake for approximately 10-15 minutes.