|Sifted all purpose flour||2 1⁄2 Cup (40 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Butter||1⁄2 Pound, slightly softened|
|Almond extract||1 Teaspoon|
|Egg||1 , slightly beaten|
|Chopped blanched almonds||1⁄2 Cup (8 tbs) (Finely Chopped)|
|Pearl sugar/Crushed loaf sugar||1 Tablespoon|
Combine the flour and sugar.
Cut in the butter with a pastry blender until the mixture forms crumbs the size of a pea.
Sprinkle the almond extract over the top.
Knead the mixture lightly but well to distribute the flavoring.
Divide the dough into eight parts.
With lightly floured hands, roll the dough into long strips about the thickness of your little finger.
Cut into 2-inch lengths; press the tops with your finger to flatten slightly.
Place on an ungreased cookie sheet, spacing them about 1 inch apart.
Brush the tops with the beaten egg; sprinkle with the almonds and pearl sugar.
Bake in a 350° oven for 12 to 15 minutes, or until a delicate golden brown.