Dough:

3/4 cup (1 1/2 sticks) butter
1 1/2 cups sifted all-purpose flour
1/4 tsp. salt
5 egg yolks, slightly beaten

Cut butter into flour and salt as for pie crust. Add egg yolks and mix well. Chill for several hours or overnight.

Divide dough into quarters. Cut each quarter into 5 equal pieces. Roll each piece into a 5-inch square on a floured pastry cloth.

Filling:

3 egg whites
1/2 cup granulated sugar
1/8 tsp. salt
1/2 tsp. cinnamon
3/4 cup coarsely ground almonds

Beat egg whites until stiff. Gradually beat in sugar, salt and cinnamon. Fold in ground nuts. Place a generous tablespoon of filling in center of each square. Fold in thirds, then fold ends over to form square envelopes. Bake on greased cookie sheet at 375°F for 20 minutes. Cool.

Cinnamon Sugar:

1/4 cup confectioners' sugar
1/4 tsp. cinnamon

Sift confectioners' sugar and cinnamon over squares before serving.

Makes 20 almond squares.

Submitted by: Donna Thorell