½ c. butter or margarine, at room temp
¾ c. sugar
1 egg
½ t. almond extract
¼ c. almonds, ground
1c. flour
1 c. (4 ounces) sliced almonds
Heat oven 350 degrees.
In a medium bowl, beat butter and sugar with a mixer just until blended. Scrape down sides of bowl. Add egg and almond extract and beat at
medium speed until pale and fluffy, about 2 minutes. On low speed, add ground almonds and flour. Mix just until blended, do not overmix. If needed, refrigerate dough 30 minutes or
until firm enough to shape. Roll
heaping tablespoonfuls of dough into 1 ½ inch balls. Rolled in sliced almond, coating. Place 2 inches apart on ungreased cookie sheet. Bake 15-18 minutes until cookies are
slightly brown around edges. Makes 18.