2/3 cup unblanched almonds, ground
2 tbsp. sugar
1 cup sifted all-purpose flour*
1/4 tsp. salt
1/3 cup sugar
1/2 cup (1 stick) butter
1 egg yolk
1/4 tsp. almond extract

Preheat oven to 350°F.

Grind almonds. Mix 2 tablespoons of the ground almonds with 2 tablespoons sugar. Set aside.

Combine the remaining ground almonds with flour, salt and sugar in mixing bowl.

Cut in butter until particles are fine.

Add egg yolk and almond extract. Mix well to form a dough.

Divide dough into six portions. Roll each portion with floured hands on a lightly floured surface to a strip 12-inches long.

Place the six strips side by side. Brush tops generously with slightly beaten egg white; sprinkle with reserved almond-sugar mixture.

Cut across all six strips at one time to make 1 1/2-inch pieces.

Separate the cut pieces of each strip and place on ungreased baking sheet.

Bake at 350°F for 14 to 18 minutes until light golden brown.

Note: If using self-rising flour, omit salt.

Makes 4 dozen cookies.