| • | Preheat oven to 350 degree F.
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| • | Toast almonds for 8-10 minutes or until lightly browned and fragrant.
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| • | Let cool and then chop coarsely. Set aside.
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| • | In a bowl, mix beaten egg and vanilla take aside together.
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| • | In a aside normal bowl mix sifted flour, salt, baking powder and 1 cup sugar.
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| • | Mix the ingredients of the 2 bowls in a large one.
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| • | Beat until a dough forms.
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| • | Add the chopped up almonds and split the dough in half.
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| • | Line a baking sheet with foil and lubricate the foil.
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| • | Spread the dough into 2 12-in. x 3-in. rectangles on foil.
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| • | Brush with milk and sprinkling with left over sugar.
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| • | Bake at 375 degree F for 15-20 minutes or until golden brownish and securely to the touch.
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| • | Remove from oven and reduce heat up to 300 degree F. Lift rectangles with foil onto wire rack; cool for 15 minutes.
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| • | Place on a cutting down board; slicing up diagonally 1/2 in. thick. Place pieces with cut down side down on unlubricated baking sheet.
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| • | Bake for 10 minutes. Turn cookies over; bake 10 minutes more.
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| • | Turn oven off, leaving cookies in oven with door ajar to cool.
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| • | Store in airtight container.
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