Finnish Almond Cookies

2 c All-purpose flour

3/4 c Butter or margarine,softened

1 ts Almond extract

1/4 c Sugar

1 tb Sugar

1 Egg, separated

2/3 c Sliced blanched almonds

Into large bowl, measure flour, butter or margarine, almond extract, 1/4 cup sugar and egg yolk. With hands, knead ingredients until well-blended and mixture holds together. (Mixture will appear dry at first -- of too dry, add about 1 tablespoon of water while kneading.) Preheat oven to 375 degrees. On lightly floured surface with lightly floured rolling pin, roll half of dough into a 10" x 9" rectangle. With pastry brush, brush dough with half of egg white; sprinkle half of almonds and 1 tablespoon 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. Makes 2- 1/2 doze
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