In a mixing bowl, cream butter and sugar. Stir in extract. Add 1- quarter cups flour; mix well. Knead in remaining flour. Cover and chill at least 2 hours. Roll out on a lightly floured surface to 1 cm thickness. Cut with a small cookie cutter (1- half to 5 cm); place on ungreased baking sheets. Beat egg white until foamy; brush over cookies. Sprinkle with sugar and almonds. Bake at 180ºC or 7-8 minutes or until lightly browned. Cool