1 3/4 c. all-purpose flour
1/4 tsp. salt
1 c. sugar
1/2 tsp. almond extract
1/2 c. sliced almonds, coarsely chopped
Almond Icing (optional)
2 tsp. baking powder
1/2 c. butter
1 egg
Milk (to brush dough)

Stir together flour, baking powder and salt. In a large mixer bowl beat butter until softened. Add sugar and beat until fluffy. Add egg and almond extract and beat well. Add flour mixture and beat until well mixed.

Divide dough into fourths. Form each into a 12 inch roll. Place two rolls 4-5 inches apart on an ungreased cookie sheet. Flatten until 3 inches wide. Repeat with remaining rolls. Brush flattened rolls with milk and sprinkle with almonds. Bake in a 325 degree oven for 12-14 minutes or until edges are lightly browned. While cookies are still warm, cut them crosswise at a diagonal into 1 inch strips. Cool and drizzle with Almond Icing.

Makes 48 bars.

ALMOND ICING:

Stir together 1 cup sifted powdered sugar, 1/4 cup almond extract and enough milk (3-4 teaspoons) to make icing of drizzling consistency.