Steps
- Beat 230g of butter with 150g of sugar until crumbly, then beat 2 eggs and mix half into the butter.
- Mix in ¼ teaspoon of salt, 250g of all-purpose flour, 1½ teaspoons of ground cinnamon, and 1 teaspoon of baking powder until a cohesive dough forms. Flatten the dough into a disc, wrap, and refrigerate for 30 minutes.
- Preheat the oven to 350°F / 175°C. Roll the dough into an even square slab on parchment, thick enough to lift without tearing. Transfer to a baking sheet.
- Brush with the remaining beaten egg. Sprinkle evenly with ⅓ cup of sliced almonds and ¼ cup of coarse sugar.
- Bake for about 15 minutes, until golden. Cut the warm slab into about 25 rectangles, then let the cookies cool completely on the baking sheet; they become crisp as they cool.