2 cups all-purpose flourl
1/2 cup sugar
1 3/4 sticks unsalted butter (=14 T)
1 egg yolk (if doubling recipe you might use 3)
7 oz. slivered almonds, ground or chapped as    follows:
   4 oz. ground almonds (like coarse flour)
   2 oz. chopped almonds
   1 oz. chopped almonds for decorating cookies

Combine flour, egg yolk, butter, and both kinds of almonds and knead into a heavy dough with hands or mixer.

Divide into 4 parts, form into balls, place between sheets of waxed paper, and flatten with hands into 4 thick round patties (to simplify rolling out later).

Refrigerate for at least one hour.

Preheat over to 375 degrees.

Roll out with floured board and roller or between waxed paper into 1/4-inch thick layer and cut out stars with a cookie cutter..

Place onto parchment-covered cookie sheet, top with remaining almonds (pressing in slightly).

Bake at 375 degrees for 8-10 minutes depending on thickness, removing as soon as the edges turn brown. Let cool on cookie sheet for several minutes and then transfer to cooling racks to cool completely. Cookies are somewhat fragile, especially when they are still warm.