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1
Preheat the oven to 325 degrees F. Blend and pulse the sugar and 1/2 cup almonds in a food processor until the mixture resembles coarse sand.
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2
(If there are a couple small chunks of nuts, that's fine.)
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3
Add the butter, vanilla and almond extracts and the salt, and pulse until creamy.
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4
Add the flour and continue to pulse to make a soft dough.
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5
Turn the dough out into a 9-inch fluted tart pan with removable bottom and spread it evenly with an offset spatula.
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6
Dip the spatula in a little warm water to help smooth and even the surface of the shortbread.
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7
Cover and freeze until firm, about 20 minutes.
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8
Put the tart pan on a baking sheet and pierce the dough all over with a fork.
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9
Generously sprinkle the top of the shortbread with sugar.
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10
Toss the whole almonds in the egg white.
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11
Evenly arrange and press the nuts into the dough around the edge of the pan.
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12
Bake until golden brown and set, about 1 hour and 10 minutes.
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13
Cool the shortbreads on the rack completely.
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14
Carefully remove the tart ring and cut the shortbread with a sharp knife into wedges, each with a nut.
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15
(Alternatively, present the shortbread as one large cookie.
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16
Cool the shortbread in the pan completely, remove the tart ring and serve.
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17
Cut the shortbread into wedges as desired.)
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18
Store in a tightly sealed container for up to 5 days.
