1 cup of soft butter or margarine 1 cup of sugar 1/2 teaspoon of almond extract 1/2 teaspoon of vanilla extract 2 eggs, separated 3/4 cup of chopped blanched almonds 2 2/3 cups of sifted cake flour 1/2 teaspoon of salt 48 unblanched whole almonds
Cream the butter and sugar until light. Beat in the extracts and egg yolks. Add the chopped nuts, flour, and salt, mix well. Roll into 1 inch balls, dip into unbeaten egg whites (this makes the glaze) and put 2 inches apart on greased cookie sheets. Put a whole almond in the center of each ball and push down to flatten cookie. Bake in a preheated oven at 350ºF. for about 10 minutes. Makes about 4 dozen cookies, which keep well and can be successfully shipped to loved ones.
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