2 3/4 c. flour
1 c. sugar
1/2 tsp. baking soda
1/2 tsp. salt
1 c. butter
1 tsp. almond extract
1/3 c. chopped almonds
1/3 c. slivered almonds
2 Tbsp. water
Combine flour, sugar, baking soda and salt.
Cut butter into mixture until it resembles cornmeal.
In electric mixer, add one egg to the flour mixture, and the white from the other egg (reserving one yolk).
Add the almond extract and the chopped almonds and mix until combined.
Cover and chill for 30 minutes in the fridge.
Once chilled, form balls and place on greased cookie sheet.
Push slivered almonds into the center of the cookies.
Take the reserved egg yolk and mix it with the water.
Brush onto the cookies.
Bake at 325 for 15-20 minutes, until golden brown on top.