In a mixing bowl, cream butter and sugar.
Stir in extract.
Add 1-1/4 cups flour; mix well.
Knead in remaining flour.
Cover and chill at least 2 hours.
Roll out on a lightly floured surface to 1/4-in.thickness.
Cut with a small cookie cutter (1-1/2 to 2 in.); place on ungreased baking sheets.
Beat egg white until foamy; brush over cookies.
Sprinkle with sugar and almonds.
Bake at 350° for 7-8 minutes or until lightly browned.
Cool on wire racks.