In a large mixing bowl, cream starter, butter, sugar, egg, and almond extract.
In a medium mixing bowl, sift flour, baking soda, and salt.
Add flour mixture to starter mixture. Stir until just combined.
Optional: Chill dough for 30 minutes to overnight.
Roll into 1" balls and place 2" apart on an ungreased baking sheet.
Flatten with palm of hand or flat end of the fork.
In a small bowl, beat the egg and water. Using a pastry brush or your finger, lightly brush over the top each cookie. Add a single sliced almond on top.
Bake for 15 minutes, or until cookies begin to brown on the edges.
Cool in pan for two minutes then move to wire racks.
ENJOY!
Notes
Want a little more almond punch? Increase the almond extract to ½ teaspoon.