¼cuppacked light brown sugarsifted through a coarse sieve
1tablespoonalmond extractyes, this is correct!
32whole raw or blanched almonds
Sift together the flour, baking soda, and salt. Set aside.
In a medium bowl, cream together shortening, granulated sugar, and brown sugar until light and creamy. This can be done in a stand mixer, with a hand mixer, or by hand with a sturdy fork.
Beat one egg and the almond extract into the creamed sugars.
Beating at a low speed, add the flour mixture to the sugar mixture, about 1/3 at a time.
Press the crumbly dough together by hand to form two balls. Place each ball on waxed paper, and roll it into a cylinder about 8 inches long. Chill the wrapped dough for several hours or overnight.
Preheat the oven to 275° F.
Unwrap the dough cylinders. With a sharp serrated knife, cut each cylinder into 16 equal slices. Place the rounds on a large baking sheet that’s been covered with parchment paper or a silicon-baking mat.
In a small bowl, beat the remaining egg with the water. Brush the cookies with the egg mixture, and press an almond into the center of each cookie.
Bake the cookies for 25 minutes, then without taking the cookies out of the oven, raise the temperature to 325° and bake for 10-15 more minutes, or until they are golden brown.
Transfer cookies to a rack, and let cool completely.
Store cookies in an airtight container for several weeks.