1 c. (1/2 lb.) rendered sweet butter
1 c. superfine sugar
3 c. all purpose flour
2 1/4 oz. whole almonds

Cut the almonds in half and set aside. Preheat oven to 325 degrees. Put warm butter and sugar in mixing bowl and beat with an electric mixer until free from lumps. Add flour slowly and beat well. Knead dough well with the heel of your hand until it no longer sticks to your hands. (It is important to knead with the heel of your hand so that the dough acquires a certain smoothness.) Let dough stand in the bowl, covered, for 1 hour. Knead dough again and let stand, covered, for another 1/2 hour. (This process will help the dough to hold.)

Roll a ball of dough, about the size of a walnut, in the palms of your hands. Place the rolled dough in an unbuttered cookie tray. Slightly flatten the top of the dough ball. Insert your index finger in the center of the ball, making a hole, and rotate your finger several times to form a small doughnut. Distribute 3 halves of almonds on top of the circled dough. Bake for about 15 minutes or until the bottoms are a very light brown. Tops should retain their whiteness. DO NOT BROWN. Remove from the oven and allow to sand until thoroughly cooled and firmly set. (If cookies are removed before they are cool, they will crumble.) Yields about 30 cookies.