1/2 c. very finely chopped blanched almonds
3 tbsp. sugar
1 1/4 c. sifted flour
1/2 c. butter
1 tsp. almond extract
2 tbsp. sugar
2 egg whites

Set out a mixture of almonds and 3 tablespoons sugar. Cream together butter and almond extract until butter is softened. Add 2 tablespoons sugar gradually, creaming until fluffy. Add the flour in fourths, thoroughly blending in after each addition. Chill in refrigerator.

Cut off small pieces of chilled dough and roll with the hands about 1/4 inch thick and 2 1/4 inches long to resemble fingers. Brush cookies with egg white, slightly beaten. Roll fingers in the almond mixture.

Carefully place cookies on the cookie sheet. Bake at 350 degrees, 10 to 12 minutes, or until cookies are golden yellow. With a spatula, carefully remove cookies to cooling racks. 5 dozen cookies.