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- 1 Cup sugar
- 1 Cup unsalted butter
- 2 Large eggs
- 1/2 Tsp salt
- 1 Tsp vanilla
- 1/2 Tsp almond extract
- 3 Cups flour
- 1 Large egg White, Beaten
- 1 1/2 Cups Sliced Natural almonds
- 1/4 Cup Coarse Crystal white sugar
Dough: in a Bowl, Beat All Ingredients Except flour Until Fluffy. Add flour And Beat Until Blended. Divide Dough in Half, Wrap Separately And Refrigerate 1 Hour or Until Firm. Heat Oven to 325 Degrees. Have Cookie Sheets Ready. on Floured Waxed Paper, Roll Half The Dough Into a 12 Inch Square. Slide Onto a Cookie Sheet And Freeze 10 minutes. Cut Dough Crosswise in 8 Strips, Then Diagonally in 8 Strips, Forming Diamonds With Triangles Around Edges. Lift And Place on Ungreased Cookie Sheets. Repeat With Remaining Dough. Brush Dough With egg White, Press almonds Into Dough, Then Brush almonds With egg White And Sprinkle With coarse sugar. Bake 10 minutes. or Until Edges Are Lightly Browned. Good With a Glass of Cold milk.
This Recipe Makes 112 Diamonds, 32 Triangles.*