Ingredients:

• 2 cups all-purpose flour
• 1 1/2 cups cornmeal
• 2 1/4 cups sugar
• 1 1/3 cups blanched almonds, toasted and ground
• 14 ounces butter, softened
• 6 egg yolks
• 50 blanched almonds or raisins (some for optional topping)

Preparation:
Preheat oven to 350°F. Sift the flour and cornmeal onto the counter or into a bowl.  Make a well in the center and add the sugar, ground almonds, butter and egg yolks.  Knead all the ingredients together to form a dough.  Shape bits of dough into little balls and place on buttered baking sheets. Press an almond or raisin in the center of each ball and bake in preheated oven for 15 to 20 minutes until golden.  Let cool then if you wish to use the meringue,  top each cookie with a dollop of meringue and an almond or raisin.