2/3 cup sugar
1/8 tsp ground cinnamon
2 cups all-purpose flour
1/2 cup whole-wheat flour
1/8 tsp salt
1 cup butter, cut up
2 eggs, separated
1 tsp almond extract
2/3 cup sliced unsalted almonds
Preheat oven to 350 degrees. Line a 13 x 9-inch baking pan with aluminum foil allowing foil to extend over the ends of the pan by about two inches. Lightly spray the foil with a nonstick cooking spray. Set aside.
Mix one tablespoon of the sugar and the cinnamon together and set aside.
Using a food processor, pulse the remaining sugar, flour, and salt together until blended. Add butter and pulse until the mixture resembles coarse crumbs. Add the egg yolks and almond extract; pulse just until mixed. Press the dough into the prepared pan.
Lightly beat the egg whites. Brush whites onto dough until the dough is moistened. This won't take all of the whites. Sprinkle the almonds over the egg whites. Sprinkle the cinnamon sugar mixture over the almonds. Gently press almonds into the dough.
Bake at 350 degrees for 20 to 25 minutes until lightly browned. Place pan on a wire rack and cool in the pan for 10 minutes. These cookies are easier to cut while they are slightly warm. Lift from the pan, using the foil ends as handles, and place on a cutting board. Cut into squares. Remove the squares from the foil and place on the wire rack to cool completely.