4 egg yolks
1 c. sugar
40 blanched almonds
1/2 tsp. almond extract
2 c. ground unblanched almonds (about 10 oz. whole)

Preheat oven to 350 degrees. Grease 2 cookie sheets. Beat egg yolks with sugar until lemon colored and thick enough to ribbon. Stir in extract and ground almonds. Chill until mixture can be handled without sticking - about 1/2 hour.

Pinch up bits of mixture and roll into balls slightly smaller than walnuts. Place 1 inch apart on cookie sheets. Top each with a blanched almond, pressing in slightly so that cookie flattens a little.

Bake for 10 minutes or until set and faintly golden. Do not overbake. Yield: about 40 macaroons.