You don't need to refrigerate these before baking:

Jan Hagel

2 1/2 cups flour
1 1/2 cups sugar
1 teaspoon cinnamon
1 cup butter -- chilled
2 eggs -- separated
1 cup sliced almonds -- unblanched

In large bowl combine flour, 1 cup sugar and the cinnamon. Cut in butter in small pieces. Work mixture with fingertips until small crumbs form. Add egg yolks and work in until well blended; shape dough in ball.

Press evenly into a well-greased, foil-lined 13 x 9 x 2 inch metal baking pan. Brush with slightly beaten egg whites sprinkle with 1/4 cup sugar and the almonds, pressing them into dough (use enough almonds to cover the dough).

Bake in preheated 350 degree oven 18 to 20 minutes or until lightly browned. Cool a few minutes, then cut in 2 x 1 inch bars. A chef’s knife or cleaver will cut neat slices; press blade down firmly through dough. Finish cooling in pan on rack before removing cookies from pan.
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Ana