2 c All-purpose flour
3/4 c Butter or margarine,softened
1 ts Almond extract
1/4 c Sugar
1 tb Sugar
1 Egg, separated
2/3 c Sliced blanched almonds
Into large bowl, measure flour, butter or margarine, almond extract, 1/4 cup sugar and egg yolk. With hands, knead ingredients until well-blended and mixture holds together. (Mixture will appear dry at first — of too dry, add about 1 tablespoon of water while kneading.) Preheat oven to 375 degrees. On lightly floured surface with lightly floured rolling pin, roll half of dough into a 10″ x 9″ rectangle. With pastry brush, brush dough with half of egg white; sprinkle half of almonds and 1 tablespoon sugar. Cut dough into 15 3″ x 2″ rectangles. WIth pancake turner, place cookies on ungreased cookie sheet. Bake 10 – 12 minutes until lightly browned. With pancake turner, remove cookies to wire rack to cool. Repeat with remaining dough. Store cookies in tightly covered container to use up within 2 weeks. Makes 2- 1/2 doze —–