3/4 cup butter or margarine
1 cup sugar
2 eggs
1 egg yolk
1 tbsp. rose water
1 tsp. ground cinnamon
1/2 tsp. salt
2-1/2 cups all purpose flour, sifted
2 cans (4 oz. each) slivered almonds, chopped
1 egg white, slightly beaten
1 tbsp. sugar

Cream butter and sugar in a medium sized bowl until light and fluffy. Beat in eggs and egg yolk, one at a time, then add rose water, cinnamon and salt. Stir in flour, 1/2 cup at a time, blending to make a stiff dough. Blend in almonds, reserving 1/2 cup for top. Cover and chill for about 2 hours.

Divide dough evenly into 4 sections. Roll each section into a rope about 10 inches long then flatten slightly. Place ropes next to each other on work surface, then brush tops with egg white. Mix reserved almonds with the 1 tablespoon of sugar and sprinkle over dough strips. Transfer strips to lightly greased cookie sheets placing about 3 inches apart.

Bake at 375 degrees for 10 minutes or until golden brown. Cut strips on a diagonal into 1 inch pieces. Remove from cookie sheets and cool on a wire rack. Makes about 42 cookies.

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