Crumble the flour and the butter together until it’s like grated parmesan in texture. You can use a food processor to do this.

Add the sugar and egg yolks and knead until combined. Remember to keep the egg whites.

Roll the dough into a sausage with a 2 inches (5 cm) diameter. Wrap it in saran wrap and let it rest for 2-3 hours in the fridge or even better for 1-2 hours in the freezer.

If you are using whole unslipped almonds, then slip and chop them finely.

Cut thin slices from the cold dough and place them on a baking tray. If it falls apart, let it warm up a bit.

Brush the cookies with the egg white.

Mix the sugar, cinnamon, and almonds together and drizzle it over the cookies.

Bake at 390 to 400 F (200 C) until lightly golden, this should take about 5 min.

Let cool to crisp up and enjoy. The cookies can be stored in an airtight container for a couple of weeks.