bowl, cream together butter and sugars until light and fluffy. Beat in
pinch of salt (or salt substitute) and almond extract. In bowl, whisk
egg white until frothy. Divide and add half to the creamed mixture.
Reserve remaining egg white for use later.
Combine flour, baking powder and pinch of salt; stir into creamed
mixture. Stir in ground almonds. Form into 36 small balls. Place two
inches apart on nonstick sheet. With fingertips slightly flatten each
Split whole almonds in half lengthwise. Press half almond into each cookie.
one teaspoon water into remaining egg white. Lightly brush onto tops of
cookies. Bake at 350° for 15 minutes or until golden.