Here you go:

Chinese Almond Cookies

2 3/4 C. sifted flour
1 C. granulated sugar
1/2 teaspoon salt
1/2 teaspoon soda
1 C. butter
1 slightly beaten egg (I use XL or Jumbo)
1 tsp. almond extract
1/3 C. blanched almonds, halved

Sift dry ingredients into bowl. Cut in butter until mix resembles
corn meal. Add egg and almond extract; mix well. Gather up with
fingers; form into ball.

Roll to slightly less than 1/4 inch thickness; cut with 2-inch round
cookie cutter. Place on ungreased cookie sheet about 2 inches apart.
Place almond half atop each cookie. Bake in a slow oven (325 deg.)
for 15-20 minutes. Makes about 4 dozen.

These are very crisp.

N.