1 cup (2 sticks) butter or margarine, softened
1/4 cup sugar
1 tsp. almond extract
2 1/2 cups all-purpose flour
1 egg white
1 tbsp. water
1/4 cup finely chopped blanched almonds
1 tbsp. sugar

Beat butter with sugar and almond extract in a medium-size bowl until light and fluffy. Work in flour 1/2 at a time with a wooden spoon until thoroughly combined. Gather dough into a ball. Cut into 16 equarl pieces. Roll each piece, pencil thin, about 1/2 inch in diameter. Cut into 2-inch lengths. Beat egg white with water. Brush tops of cookies. Combine almonds with remaining 1 tbsp. of sugar. Dip each cookie into almond mixture. Place on ungreated cookie sheets about 2 inches apart. Bake in moderate oven (350 degrees) for 15 minutes or until lightly golden. Remove to wire racks.