Directions

• In a food processor, combine the flour, almonds, sugar and salt;
• cover and process until almonds are finely ground. Cut butter into
• cubes; add to processor. Pulse on and off until mixture resembles
• coarse crumbs.
• Combine the yolk, water and almond extract. While processing,
• gradually add yolk mixture; process until dough forms a ball. Wrap
• in plastic wrap and refrigerate for at least 30 minutes.
• On a lightly floured surface, roll out half of the dough to 1/4-in.
• thickness. Cut into desired shapes with floured cookie cutters.
• Place 1 in. apart on ungreased baking sheets. Repeat with remaining
• dough.
• Bake at 325° for 12-14 minutes or until edges are lightly
• browned. Cool for 1 minute before removing from pans to wire racks
• to cool completely. Yield: 3 dozen.