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.
Michael Ruhlman, author of Egg, writes: “In the kitchen, the egg is ultimately neither ingredient nor finished dish, but rather a singularity with a thousand ends.”