Blanched almonds; split Mix all together well. Refrigerate for 2 hours or until dough can be easily handled. Shape dough into 3 cm balls. Place on ungreased cookie sheets; stamp lightly with a flat bottomed glass, covered with a damp cloth. Blend egg yolk with water; use to brush tops of cookies. Then top each with an almond half. Bake at 190ºC for 10-12 minutes or until golden. Makes 3.5 dozen, depending upon the ball size. ----