Catherine, I hope you can use this one . Sounded good to me. I got it out of
The International Cookie Cookbook by Nancy Baggett

Butter"S"Cookies
1 large egg, separated
1-3 1/2 oz. package almond paste, cut into small pieces
1/2 cup sugar
1/4 tsp. almond extract
3/4 cup unsalted butter, slightly softened ( do not substitute)
2 cups all-purpose flour
1/2-2/3 cup finely chopped blanched almonds

Preheat oven to 375 F. Grease several cookie sheets ; set aside.
In a large mixing bowl, combine egg yolk, almond paste,sugar, and almond extract. ( reserve white for garnishing)Beat egg yolk mixture on medium speed
for about 3 minutes, or until almond paste is thoroughly incorporated
and smooth. Add butter and continue beating until very fluffy and smooth.
Gradually add flour and beat until totally incorporated but not overmixed.
If this is too hard for your mixer, stir in the remaining flour with a wooden
spoon.
Pull off dough pieces and shape into 1 1/4" balls.Roll each ball into a 4 1/2"-
5" rope. Place ropes on prepared cookie sheets, shaping each rope into an
" S" shape. Using a fork, beat egg white until frothy. Using a pastry brush,
lightly brush tops of several cookies at a time. Be careful not to drip
egg white, this causes cookies to stick.Immediately sprinkle cookies with
chopped almonds.
Place in center of preheated oven and bake for 10-12 minutes, or until cookies
are slightly colored on top and barely tinged with brown at the edges.Remove
sheets from oven , let stand for 3-4 minutes. Carefully transfer cookies
to wire racks and let stand until completely cooled.
Store in an air tight container ofr up to 10 days.
Makes 40-45 2 1/2" to 3" cookies
Let me know if this works for you!!! :0)