JAN HAGELS 

 
1 cup sugar 
1 cup butter 
1 egg, separated 
1/2 tsp. almond extract 
1 3/4 cups flour 
1/4 tsp. cinnamon 
1 1/2 cups slice almonds 

 
Reserve 4 tsps. of the sugar.  In bowl, beat remaining sugar with butter.  
Blend in egg yolk and almond extract.  Gradually stir in flour.  Spread in 
ungreased 15x10" jelly roll pan. 
 
In bowl, beat egg white until foamy.  Combine reserved sugar and cinnamon and 
beat lightly into egg white.  Brush top of dough with about 1/4 of the mixture 
and toss almonds with remaining egg white mixture.  Spread on top of dough.  
Press down very lightly.  Bake at 350F for 25 minutes or until light golden 
brown.