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1
Heat oven to 350°F. Grease 15x10x1-inch pan with shortening. In large bowl, break up cookie dough. Stir or knead in cinnamon and almond extract until well blended. With floured fingers, press dough mixture evenly in bottom of pan to form crust. (DO NOT EAT RAW COOKIE DOUGH AFTER PRESSING DOUGH IN PAN WITH FLOURED FINGERS.)
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2
In small bowl, beat egg white and water until frothy. Brush over dough. Sprinkle evenly with almonds and sugar.
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3
Bake 17 to 22 minutes or until edges are light golden brown. Cool completely, about 30 minutes. For diamond-shaped bars, cut 5 straight parallel lines about 1 1/2 inches apart down length of pan; cut diagonal lines about 1 1/2 inches apart across straight lines.
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