90g caster sugar
180g self-raising flour
1 egg yolk
16 blanched almonds
Preheat oven to 180C. In a medium-sized mixing bowl, cream butter and sugar. Add flour and egg yolk and mix together to form a dough.
Line a baking try with baking paper. Roll dough into 16 small balls and place on tray. Press each ball lightly with your thumb to make an indent. Top with a blanched almond. Bake balls for 10 minutes.