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Blanched almonds - 2 1/2 cups
Sifted All purpose flour - 2 1/4 cups
Butter - 1 1/4 cup
Sugar - 1 1/4 cups


  • Finely chop 1 2/3 cups almonds; toast remaining almonds, if desired, and set aside for garnish.
  • Mix flour and chopped almonds; set aside.
  • Cream butter; add sugar gradually, beating thoroughly.
  • Add flour mixture gradually, mixing until blended after each addition.
  • Divide dough into three parts, wrap in waxed paper, and chill for one hour or until easy to handle.
  • Shape dough into 1" balls; place about 2" apart on ungreased cookie sheets and flatten each until about 1/2" thick. press a whole almond onto the top of each.
  • Bake at 325 F for 10-15 minutes.
  • Immediately remove cookies to wire rack.
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