Ingredients
- 1 egg (white)
- 1 3/4 c all purpose flour
- 3/4 c butter
- 1/2 c sugar
- 3/8 c almonds
- 1/4 cup sugar
- 1 ts almond extract
- 1/8 ts salt
- 1/8 ts cinnamon (ground)
- 8 slices rectangle
Place strips on greased cookie sheets and brush with slightly beaten egg whites. In a small bowl, mix remaining 1/4 cup sugar with cinnamon and almonds; sprinkle on cookies. Bake 15 minutes at 325� or until golden. With pancake turner, remove cookies to wire racks and allow to cool. Yield: 3 dozen. Larry Rosenberg, author of Muffins & Cupcakes (published by The American Cooking Guild), Fairview, NJ. Randy Shearer
