In a small bowl stir together flour, cornstarch, and salt; set aside.

Beat butter until fluffy. Add 1/2 cup powdered sugar, minced rosemary and almond extract. Beat until combined.

Stir in flour until just combined.

Wrap dough in plastic wrap and chill for about an hour.

Preheat oven to 350 degrees.

Line cookie sheet with parchment paper.

Shape dough into 1-inch balls.

Dip into beaten egg white. Roll ball in chopped almonds.

Arrange 2 inches apart on cookie sheet.

Indent each cookie with thumb or back of 1/2-inch measuring spoon.

Bake about 10 minutes. Remove from oven. Indent each cook again.

Spoon about 1/2 teaspoon marmalade into center of each cookie. Return to oven and bake for 5 to 7 minutes until edges are lightly golden.

Cool on rack. When completely cool, sift powdered sugar lightly over cookies.