Yield: about 25 cookies

 Ingredients

• 1 cup all-purpose flour
• ¼ cup DDPK almond meal
• ½ cup sugar
• 1 teaspoon baking powder
• ¼ teaspoon salt
• ½ cup DDPK sliced blanched almond
• ½ cup butter or margarine, soften
• 1 egg white
• 1 teaspoon almond extract
• 1 egg yolk, for brushing
• Whole almonds, decoration

Directions:

1. Preheat oven to 350^oF. Line a large cookie sheet with parchment paper.
2. In a mixing bowl, combine flour, almond meal, sugar, baking powder, salt and sliced almond.
3. Rub butter into flour to form a fine crumble. Add in egg white and almond extract. Knead gently together, being careful not to over mix.
4. Lightly floured the table, place dough on it, and sprinkle a little more flour on top. Then roll it out to a thickness of about 1/4-inch disc. Cut into shapes, transfer to prepared pan, and brush tops with egg yolk. Place an almond on top of each cookie and press down to flatten slightly.
5. Bake 15 – 18 minutes, or until cookies are golden. Remove to a rack to cool.