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2 cup Flour
¾ cup Butter, Softened
1 teaspoon Almond, Extract
4 tablespoon Sugar
1 tablespoon Sugar
1 Egg, Separated
2/3 cup Almonds, Sliced
Into large bowl, measure flour, butter or margarine, almond extract, sugar and egg yolk. With hands, knead ingredients until well blended and mixture holds together. Mixture will appear dry at first , if too dry, add 1 tb of water while kneading. Preheat oven to 375f. On lightly floured surface with lightly floured rolling pin, roll half of dough into a 10 x 9 rectangle.
Brush dough with half of egg white; sprinkle half of almonds and 1 tb sugar. Cut dough into 15 3 x 2 rectangles. With pancake turner, place cookies on ungreased cookie sheet. Bake 10 - 12 minutes until lightly browned. With pancake turner, remove cookies to wire rack to cool. Repeat with remaining dough. Store cookies in tightly covered container to use up within 2 weeks.
¾ cup Butter, Softened
1 teaspoon Almond, Extract
4 tablespoon Sugar
1 tablespoon Sugar
1 Egg, Separated
2/3 cup Almonds, Sliced
Into large bowl, measure flour, butter or margarine, almond extract, sugar and egg yolk. With hands, knead ingredients until well blended and mixture holds together. Mixture will appear dry at first , if too dry, add 1 tb of water while kneading. Preheat oven to 375f. On lightly floured surface with lightly floured rolling pin, roll half of dough into a 10 x 9 rectangle.
Brush dough with half of egg white; sprinkle half of almonds and 1 tb sugar. Cut dough into 15 3 x 2 rectangles. With pancake turner, place cookies on ungreased cookie sheet. Bake 10 - 12 minutes until lightly browned. With pancake turner, remove cookies to wire rack to cool. Repeat with remaining dough. Store cookies in tightly covered container to use up within 2 weeks.
