3/4 c. shortening (half butter if desired)
1/2 c. granulated sugar
1 1/2 tsp. almond extract
2 1/4 c. all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
2/3 c. ground almonds
2 eggs
1 tbsp. water
24 whole blanched almonds

Cream shortening and sugar; add almond extract. Beat in 1 egg. Sift together flour, baking powder, and salt; add to creamed mixture. Stir in ground almonds; mix thoroughly. Shape into 24 balls; place 2 inches apart on lightly greased cookie sheet. Flatten to 2 1/2 inches in diameter. Combine remaining egg and water; brush tops of cookies. Place a whole almond on each cookie. Bake at 375 degrees for 12 to 14 minutes until golden. Cool on rack. Makes 2 dozen.