1 pound butter
1 cup sugar
2 eggs
rind of 1/2 lemon
6 cups all purpose flour
juice of 1/2 lemon or 2 tablespoons brandy or dark rum
1 teaspoon pure vanilla or lemon extract
1 teaspoon baking powder
1 cup almonds, finely chopped

In the bowl of an electric mixer, beat the butter, gradually adding the sugar, then the egg yolks.

Add the finely grated lemon rind and flavoring extract of choice. Add the flour mixed with the baking powder, then the brandy or lemon juice, with only enough flour to handle. Adding too much flour will make the cookies heavy and dry.

Chill dough, then roll; cut with small biscuit cutter, brush with egg white; sprinkle a little sugar and chopped almonds on each cookie.

Bake in a preheated 375°F oven until a delicate brown, about 10 to 15 minutes.