3/4 cup butter
3/4 cup sugar
a pinch of salt
1 egg
1 cup almond paste
1 cup of powdered sugar
3 tbs. water
10 blanched almonds for garnish
In a bowl, mix flour, sugar, salt and half of the egg together. Cut the butter with two knives in small pieces into the flour mixture and form into a ball.
Roll out dough to a thickness of 1/4 inch.
With a glass or round biscuit cutter cut 10 rounds of 3 inches and 10 rounds of 2 1/2 inches from the dough.
Butter a baking sheet and place biggest rounds on baking sheet.
Soften the almond paste with the powdered sugar and water into a smooth paste.
Place a teaspoon of almond paste in the middle of the big rounds. Spread out the paste, but leave space around the almond paste and place the smaller rounds on top of them. Seal top and bottom rounds with your fingers dipped in water or with a fork. Mix the remaining egg and 1 tbs. water into an egg wash and brush over the sealed cookies.
Place a blanched almond on top and bake the cookies in the middle of a 350°F oven for 25 to 30 minutes. Cookies should be done when almonds are nicely browned.
Cool completely and keep crisp in a sealed cookie tin, or freeze for later.
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