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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.