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1 8-ounce can almond paste
1 C butter, softened
1/2 C sugar
2 teaspoons finely shredded lemon peel
1/2 tsp almond extract
2 C flour
2 egg yolks
4 tsp water
1/4 tsp almond extract
sliced almonds
Lightly grease cookie sheets.
Crumble almond paste into a large mixing bowl. Beat with an electric mixer on medium to high speed for 30 seconds. Add the butter and beat for 30 seconds more. Add the sugar, lemon peel, and 1/2 tsp almond extract. Beat about 2 minutes or more until combined, scraping sides of bowl occasionally. Beat in as much flour as you can with the mixer. Use a wooden spoon, stir in any remaining flour. Divide dough in half.
On a lightly floured surface, roll half of the dough at a time to 1/4-inch thickness. Using a 2 inch square scalloped cookie cutter, cut out dough. Place on prepared cookie sheet.
In a small bowl beat the egg yolks, water, and the 1/4 tsp almond extract until combined. Brush the egg mixture onto cookies. Place 2 almond slices on each cookie.
Bake in 375 degree F oven for 7-9 minutes or until edges are firm and bottoms are very lightly browned. Cool on cookie sheet for 1 minute. Transfer cookies to a wire rack to cool. Makes about 36 (2-inch) cookies.
Recipe from Patsy Lincolnhol