3/4 lb. butter
1 c. sugar
2 egg yolks
3 c. flour
1/2 tsp. baking powder
1/2 tsp. salt
Egg whites

TOPPING:

1 c. ground almonds
1/4 c. sugar
1/2 tsp. cinnamon

Cream butter and sugar. Add egg yolks and dry ingredients and mix well. Chill dough for an hour. If chilled overnight, let dough warm up for half an hour. Roll out dough to 1/4 inch thick (roll out part at a time). Cut out cookies with a doughnut cutter. Place on greased cookie sheets. Mix the almonds sugar and cinnamon for the topping. Spread each cookie with a little egg white and sprinkle on topping. Bake at 325 degrees until just turning golden. Remove from oven. Let stand a minute; remove cookies from sheets carefully with a spatula and let cool on paper.