Thoroughly cream almond paste into the softened butter. Cream in the sugar.
Stir in the egg and almond extract.
Mix together the flour, salt, and baking powder, then stir them into the butter mixture. Chill very well.
Cut into shapes on floured surface.
Bake on ungreased cookie sheets at 350°-375° until edge starts to turn brown (start checking at 10 minutes).