Combine butter, 2/3 cup sugar, egg, almond extract and salt in bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour; beat at low speed, scraping bowl often, until well mixed.
Divide dough in half. Wrap each in plastic food wrap; flatten slightly. Refrigerate 1-2 hours or until firm.
Heat oven to 350°F.
Roll out dough, one-half at a time, on well-floured surface (keeping remaining dough refrigerated) to 1/4-inch thickness. Cut into diamond shapes using cookie cutter or knife. Place 1/2 inch apart onto ungreased cookie sheets.
Beat egg white and water in bowl with whisk. Brush over tops of cookies. Place whole almond in center of each cookie; sprinkle with sugar. Bake 10-12 minutes or until edges are lightly browned. Let stand 1 minute; remove from cookie sheets.
- When cutting out these cookies, use a pastry cutter to give them that extra special touch.
- Use a clean clay flower pot lined with colorful tissue paper as the perfect way to give these cookies.