1/2 cup sugar
1/3 cup finely chopped blanched/skinned almonds
1/2 cup all purpose flour
Preheat oven to 325F. Beat egg lightly and gradually add sugar. Beat with mixer until light and foamy–about 20 minutes. Add almonds and flour; mix well. Roll dough into finger-thick ropes on a very light floured surface. Flatten slightly with fingertips and cut into 3 inch lengths and place on ungreased cookie sheets. Bake in oven until light brown–about 10 minutes. Remove from cookie sheets and cool completely before storing in airtight containers. Stores 1 to 2 months. Makes 2 dozen cookies.