1 stick butter, softened
1 c. light brown sugar, packed
1 egg
1 c. toasted almonds, ground in blender
1/2 tsp. almond extract
Whipped cream
Sliced almonds for decorating

Beat butter until light and fluffy, gradually add sugar, beating well after each addition. Add egg, beating for one minute. Fold in toasted almonds and extract. Mix well. Refrigerate 1 hour. Remove. On Handiwrap shape in log, 8 inches long and 2 inches in diameter. Wrap in Handiwrap and aluminum foil. Place in freezer. To serve, let stand at room temperature 5 to 10 minutes, slice into 1 inch slices and top with whipped cream and almonds.