1 3/4 c. all purpose flour
2 tsp. baking powder
1/4 tsp. salt
1/2 c. butter
1 c. sugar
1 egg
1/2 tsp. almond extract
Milk
1/2 c. sliced almonds, coarsely chopped
Almond Icing

Stir together flour, baking powder, and salt. In a large mixing bowl beat butter until soft. Add sugar and beat until fluffy. Add egg and almond extract and beat until well mixed. Divide dough into fourths. Form each into a 12 inch roll. Place 2 rolls 4-5 inches apart on an ungreased cookie sheet. Flatten into 3 inches wide. Repeat with remaining rolls. Brush flattened rolls with milk and sprinkle with almonds. Bake at 325 degrees for 12-14 minutes or until edges are lightly browned. While cookies are still warm cut them crosswise at a diagonal into 1 inch strips. Drizzle with Almond Icing. Makes 48.

ALMOND ICING:

1 c. sifted confectioners sugar
1/4 tsp. almond extract
3-4 tsp. milk - enough to make icing of drizzling consistency