“Even toddlers can sprinkle the almonds on these cookies,” says the Reluctant Grandmother. “If you don’t mind shaved almonds all over your kitchen. Which I do.”
3/4 cup lightly salted butter, softened
1/4 cup plus 1 tablespoon sugar
1 teaspoon almond extract
2 cups sifted flour
1/3 cup finely chopped blanched almonds
1 egg white, lightly beaten
1. Preheat the oven to 350 degrees F. Cream together the butter, 1/4 cup of the sugar and almond extract. Stir in the flour. Chill for 30 minutes in the refrigerator.
2. Place the dough between 2 large sheets of plastic wrap. Use a rolling pin to roll into a 1/4-inch thick rectangle. Use a sharp knife to cut the dough into strips 2 1/2 inches long and 3/4 inch wide.
3. Combine the remaining tablespoon of sugar with the almonds. Use a pastry brush to coat the top of the cookies with egg white. Sprinkle with the almond and sugar mixture. Carefully transfer cookies to an ungreased cookie sheet. Bake to a delicate brown, 17 to 20 minutes.
4. Transfer cookies to a rack to cool. Cookies can be frozen in an airtight container, with wax paper between each layer for up to 6 months. Defrost 30 minutes before serving.
Yield: About 36 cookies.
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