BAKE at 160ºC or 20 to 25 minutes. MAKES about 2 dozen. Sift together flour, confectioners' sugar, and salt. Cream butter. Blend in the dry ingredients; mix thoroughly. Stir in almond extract and ground or finely chopped blanched almonds. If desired, chill for easier handling. Shape dough into balls, using rounded teaspoonful for each. Place on ungreased baking sheets; flatten into circles about 1 cm thick. Flute edges to form scallops. Bake in slow oven (325 degrees) 20 to 25 minutes until light golden brown. Remove from baking sheets immediately; cool. *For use with Pillsbury's Best Self-Rising Flour, omit salt.