5	tablespoons (75 g) margarine

1 1/2

tablespoons (18 g) sugar

1	tablespoon (15 ml) egg white

1/4	teaspoon (1.25 ml) almond extract

1	cup (1.25 g) unbleached all-purpose flour

1/8	teaspoon (0.6 ml) baking soda

pinch cream of tartar

32	almond slices

1. Preheat oven to 350°F (180°C), Gas Mark, 4.
2. In a medium bowl, cream margarine and sugar, beating until light and fluffy. Stir in egg white and almond extract.
3. Gradually stir in flour, baking soda, and cream of tartar; mix well. Form into 1/2-inch (1.25 cm) balls. Place on a nonstick cookie sheet at least 2 inches (5 cm) apart. Dip a flat-bottomed glass into flour and press down on each ball to flatten cookie. Top each cookie with an almond slice.
4. Bake for 8 to 10 minutes, until lightly browned. Cool on pan for 3 minutes, then transfer to wire racks to cool.