In bowl, cream together butter and sugar; blend in almond extract.
Gradually blend in flour and almonds; press into ball.
Turn out onto lightly floured surface and knead very lightly until smooth.
Roll out dough to 1/2-inch (1 cm) thick rectangle.
With sharp knife, cut into fingers about 3 inches (8 cm) long and 1/2 inch (1 cm) wide; place on ungreased baking sheet.
Prick each cookie several times with fork.
Bake in 300Ã‚Â°F (150Ã‚Â°C) oven for 20 to 25 minutes or until very lightly browned.
Let cool for a few minutes on baking sheet; remove to racks to cool completely.
Makes about 2-1/2 dozen.