"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
2/3 cup sugar 1/8 tsp ground cinnamon 2 1/2 cups flour 1/4 tsp salt 2 sticks unsalted butter, cut in cubes 2 large eggs, separated 1 tsp almond extract 2/3 cup sliced almonds
Heat oven to 350º. Line a 9 x 13 pan with foil. Mix 1 tbsp sugar and the cinnamon in a small bowl. Set aside. In a food processor, pulse remaining sugar, flour and salt until blended. Add butter and pulse until mixture resembles course crumbs. Add yolks and extract, and pulse just until mixed. Press dough into pan. Brush with slightly beaten egg white until moistened (you won't use all of the egg whites). Sprinkle with almonds and cinnamon and sugar mixture. Gently press into dough. Bake for 20 - 25 minutes until lightly browned. Cool 10 minutes in pan on wire rack. Cookies are easier to cut if slightly warm. Lift from pan by ends of foil onto cutting board. Cut in squares then cut each square diagonally into a triangle. Remove from foil to wire rack to cool completely.
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