Beat butter until light and fluffy, then beat in 2 tablespoons of the
sugar, egg yolk, vanilla and almonds.
Gradually add flour, beating to blend thoroughly.
Pinch off pieces of dough the size of large walnuts and rolls
between your palms into round balls.
Place 1 1/2 inches apart on ungreased baking sheets; flatten
each ball slightly.
Bake in a 275F oven until very lightly browned (about 45
minutes).
Let cool on baking sheets until lukewarm.
Sift half the remaining powdered sugar onto a large sheet of
wax paper.
Roll each cookie gently in sugar. Wtih your fingers, pack more sugar all over cookies to a depth of about 1/8 inch.
Place cookies on wire racks and dust generaouly with more
powdered sugar; let cool completely.
Store in airtight containers, layter between sheets of wax paper.
Makes 3 dozen.
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