Preparation:
Beat butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, baking powder and salt; beat until combined, scraping sides of bowl occasionally. Beat in eggs and almond extract until combined. Beat in as much flour as you can with the mixer. Stir in remaining flour with a wooden spoon. If necessary, chill dough about 1 hour or until easy to handle. Divide dough into thirds. With lightly floured hands, shape each portion into a 7 inch long loaf. Place loaves crosswise about 3 inches apart on an ungreased large baking sheet. Flatten each loaf slightly until 2 inches wide. Combine egg white and water, brush over loaves. Sprinkle crushed sugar and almonds over rolls; press sugar and nuts lightly into dough. Bake in a 350~F. oven for 30 minutes. Cool on cookie sheet for 1 hour. Cut loaves diagonally into 1/2 inch thick slices. Place slices, cut side down, on cookie sheet. Bake in a 325~F oven for 5 minutes. Turn slices over and bake 5 to 10 minutes more or until dry and crisp. Transfer to wire racks and cool. |
