1 upper and lower pie crust
1/2 lb. crushed almonds
1/6 lb. sugar
1/4 lb. butter
2 egg yolks
1 juice glass of cognac

Finely crush and chop almonds but not to a powder. Cream butter. Add sugar, almonds and 1 1/2 egg yolks to the butter. Mix thoroughly but be sure not to melt the butter. Add the cognac and stir again. Put 1 pie crust in glass pie pan. Pour in almond filling (add some more crushed almonds if necessary). Put a few holes in top crust with knife or fork. Spread remaining egg yolk on top crust. Cook 30 minutes or more in a 350 to 400 degree oven. Sprinkle top with some sugar when removing from oven. Let cool. Should be served warm.