3 c. flour
2 c. butter
1 c. sugar
1 oz. blanched almonds

Sift flour twice and rub in the butter with the hands; add the sugar and knead and mix, either on a board or in a bowl, until dough is formed. Do not add either egg or milk, as the butter softens from the mixing and will bind the ingredients together. Roll the dough rather thinly, cut into rounds or ovals and press a few almonds into each. Place on a flat baking pan, and bake in a slow oven until golden brown.