2/3 c. blanched almonds
1 c. plus 1 tbsp. confectioners' sugar
1/4 c. sifted flour
1 egg plus 1 egg white
2 tbsp. unsalted butter (very soft)
Pinch of salt
1/2 tsp. vanilla extract

Preheat oven to 400 degrees. Grease cookie sheets and set aside. Put almonds in fry pan on medium heat. Stir with wooden spoon just until golden. Cool and chop. Place in bowl and combine with flour and sugar. Add egg, egg white, butter, salt and vanilla; mix well.

Drop by heaping teaspoonfuls on cookie sheets, leaving about 3 inches between cookies. Dip a fork in water and press on centers so cookies are evenly flat. Bake for 4-6 minutes or just until edges look golden brown. Remove from sheets immediately to cool. (May be shaped while still warm.) Yields 2 dozen.