Beat butter and sugar together in large bowl until light and fluffy. Beat in egg white, vanilla and almond extract until well blended. Gradually add 1 1/2 cups flour and almonds. Beat until well blended. Stir in enough remaining flour with a spoon to form soft dough. Form dough into 1 inch thick square; wrap in plastic and refrigerate until firm, 1 hour or overnight.

Preheat oven to 375 degrees F. Press rounded teaspoonfuls of dough into greased sandbakelser tins* or mini muffin cups. Place tins on baking sheet. Bake 8 to 10 minutes or until cookie shells are lightly browned. Cool cookies in tins 1 minute.

Carefully loosen cookies from tins with point of small knife. Invert tins over wire racks; tap lightly to release cookies; cool completely (cookies should be shell-side up). Repeat with remaining dough; cool cookie tins, or muffin cups between batches.

Serve cookies shell-side up. Store tightly covered at room temperature or freeze up to 3 months.