Preheat oven to 350°.

Line two cookie sheets with parchment paper. Set aside.

In a large mixing bowl, add the butter and sugar. Cream with an electric mixer on medium speed until light and fluffy (about 2 minutes).

Mix in the egg yolk, baking powder, almond extract and salt until well incorporated.

Gradually, add the flour into the mixture and beat on medium speed until a dough begins to form. NOTE: the dough will be very coarse.

Because the dough is so course, you will need to use your hands to form the dough into small 1 inch balls.

Roll each cookie dough ball into a bowl filled with coarse sugar, covering each ball in sugar.

Place the balls of dough onto the cookie sheets at least 2 inches apart.

Bake for 10 minutes exactly.

Leave cookies on the cookie sheet for five minutes before transferring them to wire racks to cool.

Before they completely cool, gently press a jellybean into the middle of each cookie.

ENJOY!!