Jan Hagel

2 1/2 cups flour
1 1/2 cups sugar
1 tsp cinnamon
1 cup cold butter
2 eggs, separated
1 cup sliced unblanched almonds
(use enough almonds to cover to of dough)

Follow these instructions:
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 awell-greased, foil-lined 13 x 9 x 2 inch metal baking pan. Brush with slighly beaten egg whites sprinkle with 1/4 cup sugar and the almonds, pressing them into 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.