Almond Butter Fingers (Mordegspinner)

Directions

1. DESCRIPTION: Nut-crusted, buttery almond bars.
2. Preheat oven to 275. Lightly grease a 10 x 15 jellyroll pan (9X13 cake pan will do). In a large mixing bowl, beat butter, sugar and salt together till light and fluffy. Beat in egg yolk and extracts. Stir in cardamom. Stir in flour 1/2 c. at a time, blending well after each addition. Spread dough proportionately over bottom of prepared pan. In small bowl, lightly whisk egg white till frothy. Pour over dough, spread proportionately.
3. Sprinkle nuts over dough and press lightly into surface with back of a spoon. Bake 50-60 min or possibly till golden. Immediately use a sharp knife to cut into 40 "fingers" (4 across, 10 down). Cold 15 min in pan on rack. Carefully remove from pan - cookies are fragile. Cold completely on racks. Keep in airtight container one week, freeze three months if well-wrapped.