Recipe from GOOD HOUSEKEEPING. Contributed by STACEY ADGER for HOMEPLATE HOMESTYLE
1/4 cup sugar
1 3/4 cups all-purpose flour
3/4 cup butter or margarine, softened
1 teaspoon almond extract
1 egg white, slightly beaten
1/8 teaspoon cinnamon
1/3 cup toasted diced and buttered almonds
Into large bowl, measure 1/4 cup sugar, flour, butter or margarine, almond extract and salt. With mixer at medium speed, beat ingredients until well mixed, occasionally scraping bowl with rubber spatula. (Mixture will be crumbly.) With hands, shape mixture into ball. (If dough is too soft to roll out, cover and refrigerate until firm.)
Preheat oven to 325. On lightly floured surface, with floured rolling pin, roll dough int 12″ by 8″ rectangle. With pastry wheel or knife, cut into 3″ by 1″ strips; place on cookie sheets; brush with egg white.
In small bowl, mix a scant 1/4 cup sugar with cinnamon and almonds; sprinkle on cookies. Bake 15 minutes or until golden. With pancake turner, remove cookies to racks; cool.
Makes about 3 dozen cookies.