Serving Size : 36
2-1/2 cups all-purpose flour
3/4 cup sugar
1/4 teaspoon salt
1 teaspoon baking powder
3/4 cup margarine
1 large egg
3 tablespoons water
1 teaspoon almond extract
36 blanched almonds
1 egg yolks
Place in large bowl the flour sifted with sugar, salt and baking powder. Use a pastry blender to cut in margarine (or butter) until mixture resembles coarse cornmeal. Beat egg with 2 tablespoons water and almond extract. Add to flour mixture and mix with fork until dough leaves side of bowl. Knead dough on a lightly floured surface until smooth. Wrap in waxed paper and refrigerate for 1 hour. Form dough into balls 1-inch in diameter and place 3 inches apart on ungreased cookie sheets. Using palm of hand, flatten each ball to 1/4-inch thick. Keep dough in a circle shape. Press whole almond in center of cookie. Combine egg yolk with 1 tablespoon water. Brush onto each cookie. Bake in preheated 350-degree oven for 20 to 25 minutes, or until golden brown. Remove to wire racks to cool.