1 c. butter
3/4 c. sugar
2 egg yolks
1 tsp. almond extract
Dash of salt
2 1/2 to 2 3/4 c. all-purpose flour
1 egg white, slightly beaten
2 tbsp. sugar
4 tbsp. chopped almonds

Cream butter and sugar until light and fluffy. Beat in egg yolks and almond extract. Add salt. Sift in flour and mix well. Make it a pliable dough and chill 30 minutes. Divide dough into 6 equal portions. Roll out each portion to make a rope, about 24 inches long. Divide each into 2 inch strips. Place on cookie sheet.

Brush with egg white and sprinkle with sugar and almonds. Bake at 375 degrees for about 10 minutes or until cookies feel firm and are lightly browned around edges. Let cool on cookie sheets for a few minutes.