4 c. flour
1 lb. flour
2 1/4 c. sugar
1 lb. almonds, sliced
1 tsp. cinnamon
4 eggs (2 divided)

Cream butter and sugar. Stir in 2 beaten eggs and 2 yolks. Add dry ingredients, mix well. Form into ball and chill at least 2 hours, best overnight. Roll 1/4 inch thin. Cut with cookie cutters. Brush top with 2 beaten egg whites. Sprinkle with sugar. Bake at 350 degrees 8 to 10 minutes. Best if aged 1 to 2 days before serving. Store in an airtight container.