Ingredients

• 2 1/2 cups sifted all-purpose flour
• 3/4 cup white sugar
• 1/4 teaspoon salt
• 1 teaspoon baking powder
• 3/4 cup butter, softened
• 1 egg
• 3 tablespoons water
• 1 teaspoon almond extract
• 36 blanched almonds
• 1 egg yolk

Instructions

1. Sift flour, sugar, salt and baking powder together in a large bowl. Using pastry blender or knives, cut in butter until mixture resembles coarse cornmeal.
2. Beat the egg together with 2 tablespoons of the water and the almond extract. Add this to the flour mixture and mix with a fork until dough leaves the sides of the bowl.
3. On a lightly floured surface, knead the dough until it is smooth. Wrap it in foil or cling-wrap and refrigerate for one hour.
4. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
5. Form dough into 1 inch balls and place them 3 inch apart on ungreased cookie sheets. Flatten each cookie to about 1/4 inch thick and press an almond into the center of each. Beat egg yolk with 1 tablespoon water and brush on cookies.
6. Bake 20-25 minutes or until golden brown. Remove to wire rack to cool.