1 1/2 c. sliced almonds
1 c. butter, softened
3/4 c. sugar
1 tsp. cinnamon
1 egg, separated
2 c. flour
3/4 c. powdered sugar
1 tbsp. butter, melted
1/4 tsp. almond extract
2 tbsp. hot water

Preheat oven to 350 degrees. Place sliced almonds in bowl; crumble into coarse pieces with pastry blender; set aside. Cream softened butter, sugar, cinnamon and egg yolk; blend in flour. Spread dough in greased 10x15 inch jelly roll pan.

In small bowl beat egg white until frothy; spread over dough with pastry brush. Sprinkle with crushed almonds. Cover with waxed paper and press almonds into dough with palm of hand; remove waxed paper. Bake until golden brown, about 25 minutes.

Beat powdered sugar, melted butter, extract and water until smooth; drizzle evenly over bars. Cool 15 minutes; cut into bars.