Instructions: Beat butter with the 1/3 cup sugar and almond extract until light and fluffy. Add flour and salt and mix well with hands. On a lightly floured surface, shape the dough into a roll 6 inches long. Cut the roll lengthwise into 6 equal parts. Shape each of the 6 parts into a role 12 inches long and 3/4 inch in diameter. Cut each of these rolls into 6 (2 inch long)

pieces. Place them on a greased cookie sheet, 1 inch apart. Mix the 1/4 t of sugar with the chopped almonds. Brush logs lightly with the egg and sprinkle with mixture of almonds and sugar. Bake 15 to 20 minutes or until lightly brown. Cool.

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