Instructions: Preheat oven to 160ºC . Beat egg lightly and gradually add sugar. Beat with mixer until light and foamy--about 20 minutes. Add almonds and flour; mix well. Roll dough into finger-thick ropes on a very light floured surface. Flatten slightly with fingertips and cut into 8 cm lengths and place on ungreased cookie sheets. Bake in oven until light brown--about 10 minutes. Remove from cookie sheets and cool completely before storing in airtight containers. Stores 1 to 2 months. Makes 2 dozen cookies.