1. In a large mixing bowl, beat butter and cane sugar with an electric mixer on high until light and fluffy. Beat in egg and 1/2 tsp. almond extract.
2. Gradually add flour and salt, beating at low speed, until incorporated. Cover and refrigerate dough for 1 hour.
3. Preheat oven to 375°F. Line a cookie sheet with parchment paper or spray with cooking spray. Roll dough into 1 1/4-inch balls. Place chopped almonds in a shallow dish. Roll the balls in almonds. Place 1 inch apart on prepared baking sheet. Press your thumb into the center of each ball to form indentation. Fill indentation with heaping 1/2 tsp. of spread.
4. Bake 10 to 12 minutes or until lightly browned around the edges. Transfer to a wire rack and cool. Top each cookie with an almond slice.
5. In a small bowl, whisk together powdered sugar, 1 Tbsp. water, and remaining 1/2 tsp. almond extract. Thin with additional water, 1 tsp. at a time, to reach a drizzling consistency. Drizzle icing over cookies.

Each cookie contains: 167 calories, 8 g fat, 4 g saturated fat, 0 g trans fat, 26 mg cholesterol, 27 mg sodium, 21 g carbohydrates, 1 g fiber, 13 g sugar, 2 g protein. Daily values: 4% vitamin A, 0% vitamin C, 1% calcium, 3% iron.