1-1/2 cups all purpose flour
1/4 cup sugar
2/3 cup unsalted butter
2 large egg yolks
1 large egg white, lightly beaten
3 tablespoons sugar
1/3 cup sliced almonds, lightly toasted
Currant or raspberry jam, melted
Preheat the oven to 350 degrees. Butter two bake sheets.
Pulse flour and sugar together in the workbowl of a mixer or food processor. Cut up cold butter into teaspoon-sized pieces and pulse that into the flour. Add egg yolks one at a time with the machine running just until a dough forms.
Pinch off balls the size of a large marble. Place egg white, sugar and the almond slices in separate dishes. Dip each cookie in the egg white, then sugar, and finally press almond slices into the upper part of the cookie. Place cookies on ungreased cookie sheets and press indentations in the center of each cookie.
(At this point the cookies can be refrigerated, with a covering of Saran Wrap, for an hour or overnight.)
Bake the cookies for 10 minutes, then turn the oven down to 325 for 20-25 minutes or until they are golden brown.