3/4 c. butter, softened
1 1/2 c. sugar, divided
1 tsp. grated lemon rind
2 egg yolks
1 1/2 c. sifted flour
1/8 tsp. almond extract
1 c. blanched almonds, sliced
1 egg whites
1/4 tsp. nutmeg
1 tbsp. water

Combine butter with 1 cup sugar and lemon rind until light and fluffy. Beat in egg yolks; stir in flavoring; add flour. Stir until blended. Chill dough until firm, about 1 hour. Shape dough into 1/2 inch balls. Place on greased baking sheet.

Beat egg white with water until foamy. Brush mixture over cookies, then sprinkle with mixture of almonds, 1/2 cup sugar and nutmeg. Flatten with bottom of drinking glass which has been dipped in sugar. Bake at 375 degrees.