|Butter||125 Gram, softened (8 Tablespoon)|
|Sugar||125 Gram (Generous 1/2 Cup)|
|Grated lemon peel||1⁄2 Tablespoon (Peel Of 1/2 Lemon)|
|Grated nutmeg||2 Pinch|
|Ground cinnamon||1 Pinch|
|Ground cloves||1 Pinch|
|All-purpose flour||125 Gram, sifted (1 Cup)|
|Finely chopped hazelnuts||125 Gram (1 Cup)|
|Fresh white breadcrumbs||125 Gram (2 Cups)|
|Egg yolk||1 , beaten|
|Blanched almonds||50 Gram (Scant 1/2 Cup)|
Beat butter, sugar, egg, lemon peel, nutmeg, cinnamon and cloves in a medium bowl.
Mix flour, hazelnuts and bread crumbs; add to butter mixture.
Knead quickly to make a dough.
Press into a ball and wrap in foil or plastic wrap.
Refrigerate dough 30 minutes.
Preheat oven to 400°F (205°C).
Grease baking sheets.
On a floured surface, roll out dough 1/4 inch (5 mm) thick.
With a cookie cutter or cardboard pattern, cut out small scalloped arcs 2-1/2 inches (6 cm) long and 1 inch (2.5 cm) wide.
Place on baking sheets; brush with egg yolk.
Place an almond on each cookie.
Bake 10 to 15 minutes or until golden.
Cool on a rack.