|Unsalted butter||1⁄2 Cup (8 tbs)|
|Dry gin||1 Tablespoon|
|Almond extract||1⁄4 Teaspoon|
|Sugar||1⁄4 Cup (4 tbs)|
|Sifted all purpose flour||1 Cup (16 tbs)|
|Baking powder||1⁄4 Teaspoon|
|Finely chopped toasted blanched almonds||2 Tablespoon|
|Split blanched almonds||10|
Cream butter with gin and extract; add sugar gradually, beating until fluffy.
Sift flour and baking powder together; add, 1/2 cup at a time, to creamed mixture, mixing until blended after each addition.
Mix in chopped almonds.
Using 1 teaspoon dough at a time, shape into balls and place on lightly floured cookie sheets.
Flatten each until about 1/4 inch thick and press an almond half onto each.
Bake at 350Â°F 12 to 15 minutes.