1 c. Butter, softened
1 c. Granulated Sugar
2 Eggs, separated
1 tsp. Almond Extract
2 1/4 c. Flour
1/4 tsp. Salt
1/2 c. Brown Sugar
1/4 c. Almonds, finely chopped

In mixing bowl cream butter and granulated sugar until light and fluffy.
Beat in egg yolks and almond extract.
Mix in flour and salt.
Roll into 1″ balls and place on parchment lined cookie sheets.
In a glass or stainless steel bowl beat egg whites until foamy.
Gradually add brown sugar and beat until stiff peaks form.
Spoon 1 tsp. meringue on top of each cookie ball.
Sprinkle with finely chopped almonds.
Bake 18-20 minutes at 325°F.
Let stand a few minutes before removing to wire rack to cool completely.