Almond Triangles

• 2/3 cup sugar
• 1/8 tsp ground cinnamon
• 2 1/2 cups all-purpose flour
• 1/4 tsp salt
• 2 sticks (1 cup) cold unsalted butter, cut up
• 2 large eggs, yolk and white separated, white slightly beaten
• 1 tsp almond extract
• 2/3 cup sliced almonds

1. Heat oven to 350°F. Line a 13 x 9 in. baking pan with nonstick foil, letting foil extend about 2 in. above pan on two sides.
   
   
2. Mix 1 Tbsp sugar and the cinnamon in a small bowl. Set aside.
   
   
3. In a food processor, pulse remaining sugar, flour and salt until blended. Add butter and pulse until mixture resembles coarse crumbs. Add yolks and extract, and pulse just until mixed.
   
   
4. Press dough into pan. Brush with egg white until moistened (you won't use all of it). Sprinkle with almonds, then the sugar-cinnamon mixture, gently pressing them into the dough.
   
   
5. Bake 20 to 25 minutes until lightly browned. Cool 10 minutes in pan on wire rack.
   
   
6. Cookies are easier to cut while slightly warm. Lift from pan by ends of foil onto cutting board. Cut into 4 lengthwise, then 6 crosswise strips. Cut each bar diagonally in half to yield 2 triangles. Remove from foil to rack to cool completely.