250 g of flour
170 g of soft butter
180 g sugar
1 egg and 1 egg white
½ teaspoon of cinnamon
50 g flaked almonds
Sift the flour into a bowl and pop in the soft butter. Work with your fingertips until you get buttered crumbs. Then add the sugar and cinnamon. Bind this crumbly mixture with 1 egg and a little water (if necessary). Make a smooth and soft dough. Store in the refrigerator for 20 minutes.
Then, tear off small pieces of dough with the size of a medium cherry. Place the balls on a large baking dish, covered with parchment paper and press each down to make roughly flat and round cookies. Brush each cookie with beaten egg white, sprinkle with sugar and sliced almonds.
Bake the cookies in the oven at 180°C until golden brown, or about 10-15 minutes.
Let cool on a wire rack before eating.