BAKE at 180ºC or 10 to 15 minutes. MAKES 8 dozen cookies. Sift together flour, 0.75 cup sugar, and salt into large bowl. Cut in butter until particles are fine. Place beaten egg yolks in measuring glass and add enough water to equal one third cup. Sprinkle gradually over flour mixture, stirring with fork until dough is moist enough to hold together. Form into a ball. Chill while preparing meringue. Meringue: Beat 2 egg whites with 0.125 teaspoon French's Cream of Tartar until soft mounds form. Gradually add confectioners' sugar; continue beating until stiff. Stir in vanilla. Roll out dough on floured surface to 20 x 38 cm rectangle. Spread with meringue. Combine 2 teaspoons sugar, cinnamon and almonds. Sprinkle over meringue. Press in slightly with spatula. Cut into 3 x 3 cm bars. Place on ungreased baking sheets. Bake in moderate oven (350 degrees) 10 to 15 minutes until delicately browned. For use with Pillsbury's Best Self-Rising Flour, omit salt; decrease baking time to 8 to 10 minutes. *Dough and Meringue may be covered tightly and stored in refrigerator up to 4 days.