Swedish Almond Cookies

Instructions

1. Prepare the dough
   In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the vanilla and almond extracts. In a separate bowl, whisk together the flour and salt, then gradually add to the butter mixture, mixing until just combined. Fold in the ground almonds until evenly distributed.
2. Form the cookie logs
   Divide the dough in half and shape each portion into a log about 2 inches in diameter. Wrap each log in parchment paper or plastic wrap and refrigerate for at least 1 hour or overnight until firm.
3. Prepare for baking
   Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper. Remove the dough logs from the refrigerator and let stand for 5 minutes to slightly soften.
4. Slice and decorate
   Unwrap the logs and slice into 1/4-inch thick rounds. Place cookies on the prepared baking sheets about 1 inch apart. Brush the top of each cookie lightly with beaten egg white, then sprinkle with coarse sugar and press a few sliced almonds onto the top of each cookie.
5. Bake the cookies
   Bake in the preheated oven for 10-12 minutes, or until the edges are just beginning to turn golden. Be careful not to overbake, as these cookies should remain pale in color.
6. Cool and store
   Allow cookies to cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely. Store in an airtight container at room temperature for up to 1 week, or freeze for longer storage.