COOK: 25 min

READY: 55 minutes

Boil water. Reduce heat to bubble-less. Place eggs into saucepan with enough water to cover by 1 inch. Cover saucepan; bring water to boil. Remove from heat and place eggs in ice water. Peel eggs.

Seperate yolks from whites. Sieve or finely grate yolks. Reserve whites for another use.

Preheat oven to 400°F. Line a baking sheet with parchment paper.

Beat the butter & sugar with an electric mixer in a large bowl until smooth. Beat in the Egg yolks & the almond extract. Slowly mix in the flour, just until incorporated. Use a spritz-style cookie maker to press cookies onto prepared baking sheet.

Bake in preheated oven just until the edges begin to brown, 8-10 minutes.

Chocolate drop optional.