|Cake and pastry flour||2 2⁄3 Cup (42.67 tbs)|
|Baking soda||1⁄2 Teaspoon|
|Butter/Margarine||1 Cup (16 tbs)|
|Brown sugar||1 Cup (16 tbs)|
|Almond extract||1⁄2 Teaspoon|
|Cold water||1 Teaspoon|
|Blanched almonds||1⁄2 Cup (8 tbs)|
|White sugar||1⁄3 Cup (5.33 tbs)|
Sift first 4 ingredients together, and knead in butter or margarine and brown sugar.
Add almond extract.
Divide dough in half, and press out very thinly on 2 ungreased 15" x 10" cookie sheets (press out to edges of pans with sides or 1/2 inch from edge on flat sheets).
Beat egg, and add water.
Brush over dough.
Sprinkle with almonds and white sugar.
Bake at 350Ã‚Â°F. 15Ã¢â‚¬â€17 minutes.
Cool 2 minutes; cut into 4" x 2" rectangles.
Makes 6Ã¢â‚¬â€7 dozen.