3/4 cup butter

1/3 cup sugar

2 tbsp. water

2 cups all purpose flour

1/2 – 1 tsp. almond extract

1 egg white, slightly beaten

1/2 cup finely chopped, blanched almonds

Cream butter, add sugar and cream well together. Stir in water and almond extract. Add flour gradually and combine thoroughly. Divide dough into 8 equal portions.

On an unfloured board, roll each piece into an 8 inch roll about the thickness of a finger, then cut into 2 inch lengths. Brush rolls with slightly beaten egg white, then roll in chopped nuts.

Place on ungreased cookie sheets and bake in a moderate oven, 350 deg. until nuts are lightly browned. 12 – 15 minutes. Makes about 32 logs.