1 1/4 c canola oil
1 c sugar
1 tsp almond extract
3 c all purpose flour
1 tsp baking soda
1/4 tsp salt
1/2 c ground toasted almonds (toast sliced almonds 5-10 mins)
35 whole toasted almonds (if almonds have brown membrane on them, blanch with boiling water, leave 10 min., rub off the membrane, airdry; toast at 300 deg, 10 min to a very light brown)
1 egg, beaten for glazing
Beat oil, sugar and egg till thick and smooth.
Add almond extract.
In separate bowl, mix flour, bs and salt.
Fold flour mixture into oil mixture to form a soft dough.
Mix in ground almonds.
Roll into 1-inch balls and placed on ungreased cookie sheet.
Press an almond into the top of the ball and flatten slightly.
Brush top of cookies with the beaten egg.
Bake at 350 deg 17-19 min, till lightly brown.
Makes about 35 cookies.