These aren’t really SWEET – they’re actually almost a savory flavor – perfect for after dinner or with your mid morning coffee. The recipe calls for blanched almonds, but I used whole raw almonds that I roasted in a slow oven for 40 minutes – quite nice.
•3/4 cup butter, softened
•3/4 cup sugar
•2 tsp almond extract
•1-1/2 cup flour
•1/2 tsp baking soda
•1/4 tsp salt
•1 egg yolk
Beat together the butter, sugar, egg and almond extract until light and fluffy.
Sift the flour, soda and salt together; beat into the butter mixture.
Chill the dough for one hour.
Preheat oven to 350º and lightly grease cookie sheets (these cookies really spread in the oven, so you don’t want to crowd them).
Form dough into approximately 18 balls and place on cookie sheets. Flatten to about 1/4 inch thick.
Beat the egg yolk and 1 tbsp water with a fork and brush over the cookies. Press an almond into each cookie and brush again with the egg yolk mixture.
Bake for 15 minutes – or until the cookies are light gold.
Cool on a wire rack and enjoy.