First, the oven...
Preheat oven to 325F.
Mix it up
In a small bowl, stir (or sift)
together flour, baking powder and salt; set aside.
In mixing bowl, beat softened butter
with an electric mixer on medium to high speed for
30 seconds.
Add sugar, beat until combined.
Beat in egg and almond extract until
combined.
Beat in flour mixture. This mixture
will be crumbly but will get better as you work with
it
Divide dough into four equal
portions. Shape each portion into a 12 inch long
roll.
Place two rolls 4 to 5 inches apart
on an ungreased cookie sheet.
(You can put parchment or slip it on the cookie
sheet first to avoid sticking.)
Flatten each roll until it is 3
inches wide.
Brush flattened (3"x12") logs with
milk; sprinkle with almonds.
Bake one sheet at a time in
preheated oven for 12-15 minutes or until edges are
lightly (barely!) browned.
(Careful! It's easy to overcook these because they
are so thin.)
While still warm and soft on the
cookie sheet, cut each cookie "slab" diagonally into
1-inch wide strips. Carefully transfer cookies to a
wire rack and let cool.
Drizzle with Almond Icing; let dry.
Almond Icing:
Stir together 1 cup sifted powdered
sugar, 1/4 tsp. Almond extract and enough milk to
make drizzling consistency.
To Store:
To store: These cookies are even
better after they sit overnight!
Place in layers separated by waxed paper in an
airtight container; cover. Store at room temperature
for up to 3 days or freeze undecorated cookies for
up to 3 months. Thaw cookies, then drizzle.