Set aside 36 almonds to decorate cookies. Very finely chop remaining almonds (by hand or in a food processor).

In a medium bowl, sift together chopped almonds, flour, baking powder and salt; set aside.

In a large bowl, cream butter and sugar until light and fluffy; fold in flour mixture until well blended. Add almond extract and beat until thoroughly combined (add a little more water if dough is too stiff).

Form dough into 36 balls and place a whole almond in center of each ball. Bake for 20 minutes, or until golden brown.