1 c. rice flour
1/2 c. light brown sugar, packed
2 c. finely ground blanched almonds
6 tbsp. soft butter
1 tbsp. ice water
30 almonds

Sift the rice flour and brown sugar into a bowl. Mix in the almonds, then work in butter with the hand. Stir in the water. Break off tablespoon size pieces of dough and shape into balls. Arrange on a greased cookie sheet, leaving at least 1 inch between each. Flatten slightly and place one almond in the center of each. Bake 12 minutes, or until delicately browned. Bake about 30 cookies.