Cream butter and sugar until light.
Beat in extracts and egg yolks.
Add chopped nuts, flour, and salt; mix well.
Roll into 1-inch balls, dip into unbeaten egg whites (this provides the glaze), and put 2 inches apart on greased cookie sheets.
Put a whole almond in center of each ball, and push down to flatten cookie.
Bake in preheated moderate oven (350Â°F.) for about 10 minutes.