Ingredients
- 1 egg (white)
- 220 gr all purpose flour
- 170 gr butter
- 100 gr sugar
- 75 gr almonds
- 50 gr sugar
- 3 gr almond extract
- 1 gr salt
- 1 gr cinnamon (ground)
- 8 slices rectangle
Place strips on greased cookie sheets and brush with slightly beaten egg whites. In a small bowl, mix remaining quarter 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
