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Jan Hagels
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1 c. | butter |
1 | egg, separated |
2 c. | flour |
1 tbsp. | sugar |
1 c. | sugar |
1 tsp | almond extract |
1/2 c. | blanched sliced almonds |
1/4 tsp. | cinnamon |
Beat butter and sugar until fluffy and light in large bowl. Add egg york and almond extract, blending thoroughly. Stir in flour.
Turn dough into an ungreasted 15 x 10 x 1" jelly roll pan. Spread evenly to edges with a spatula.
Beat egg whites until foamy white; spread evenly over cookie dough, cover with nuts and cinnamon/sugar mixtures.
Bake at 350 for 25 minutes. Remove and let cool. Cut into diamond shapes, diagonally.
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