3/4 c. butter
3/4 c. sugar
1 egg, slightly beaten
1 tsp. almond extract
1 3/4 c. flour
1/2 c. finely chopped almonds, blanched

Cream butter and sugar. Blend in eggs and extracts. Add flour and nuts. Mix well. Chill. Roll out thin and cut with diamond shaped cookie cutter. Bake 5 to 7 minutes on ungreased cookie sheet at 375 degrees.