2 sticks unsalted butter, softened
1 c. sugar
2 tsp. ground cinnamon
1 lg. egg, separated
2 c. sifted flour
1 pinch of salt
1 3/4 c. thinly sliced blanched almonds

GLAZE:

1 tbsp. melted butter
1 tbsp. boiling water
1 tbsp. lemon juice

Heat oven to 350 degrees. Grease 15 1/2 x 10 1/2 inch pan. Cream butter. Add cinnamon and sugar. Beat until fluffy. Beat in egg yolk. Mix (on low) in flour and salt gradually. Transfer dough to pan and spread over bottom of pan. Press with hands to make a smooth, even layer. Beat egg white until foamy. Brush over dough. Sprinkle almonds over. Press into surface of dough. Bake until light brown, about 25 minutes. Mix glaze minutes before cookie are done. As soon as cookies are baked, put them on a wire rack. Drizzle with glaze. Cool for 15 minutes. Cut into bars.