1/2 Cup Unsalted Butter 1/2 Tsp Coarse Salt
1/2 Cup Sugar 1.5 Cups All Purpose Flour
1 Tsp Almond Extract 1/2 Cup Slivered Almonds, Toasted -And Finely Chopped
1 Large Egg White
Prehat oven to 350 degrees. Cream together butter and sugar on medium speed until light and creamy. Mix in extract and egg white. Reduce speed to low and mix in salt and flour. When just combined, stir in almonds.
Make 3/4 inch balls and place on cookie sheet lined with parchment paper or a silicone mat. Press down with the bottom of a glass coated in sugar. Bake until cookies just start to turn golden, 13 to 15 minutes. Cool on baking sheet for 1 minute and then move to a cooling rack. Cool completely and store in an air tight container.