1 3/4 cup flour
2 tsp baking powder
1/4 tsp salt
1/2 cup butter
1 cup sugar
1/2 tsp almond extract
1/2 cup sliced almonds, coarsely chopped
Almond icing (recipe below)
Sift together flour, baking powder, and salt. In a large mixer beat butter until soft. Add sugar and beat until fluffy. Add egg and almond extract and beat well. Add flour mixture and beat until well mixed.
Divide dough into fourths. Form each into a 12-inch roll. Place 2 rolls 4-5 inches apart on an ungreased cookie sheet. Flatten until each is 3-inches wide. Repeat with the remaining rolls.
Brush flattened rolls with milk and sprinkle with almonds. Bake at 325 degrees for 12-14 minutes or until edges are lightly browned. While cookies are still warm, cut crossways at a diagonal into 1-inch strips. Cool. Drizzle with almond icing (below).
1 cup powdered sugar
1/4 tsp almond extract
4-6 tsp milk
Stir above ingredient and drizzle on top of cooled cookies.
These cookies freeze very well! Bake up a batch (or two) and store them in an air tight container (or freezer bags) in your freezer. Pull out as many as you need and just allow to thaw for a bit before serving.