In 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 ball.
Split whole almonds in half lengthwise. Press half almond into each cookie.
Stir one teaspoon water into remaining egg white. Lightly brush onto tops of cookies. Bake at 350° for 15 minutes or until golden.​