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
Yields
4 Servings