Cream butter and gradually add sugar. Mix in egg, almonds, extract and finally the flour. Chill dough in refrigerator. Force through a cookie press on to ungreased baking sheet. Bake at 350 degrees. Watch carefully so cookies do not brown too much.
From the American Swedish Institute cookbook Var Sa God.
Daniel Klein and Mirra Fine of The Perennial Plate visited the Pedrini family in Italy, where they make pasta from wheat grown biodynamically.