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1
Preheat oven to 300 with a rack in the center.
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2
Line a 10x15-inch jelly roll pan with foil.
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3
Coat foil with nonstick spray; set pan aside.
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4
Using a stand mixer on medium speed, cream 2 sticks butter, granulated sugar, and cinnamon for the dough until mixture is light and fluffy, about 5 minutes; beat in egg yolk until well mixed.
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5
Gradually add flour with the mixer on low speed, scraping bowl with a rubber spatula.
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6
Beat mixture just until thoroughly combined; dough will be thick.
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7
Drop large spoonfuls of dough into the prepared pan and spread it to cover the bottom.
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8
Cover dough with a large piece of waxed paper, then smooth it with your hand; remove the waxed paper and set dough aside.
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9
Brush entire egg white over dough.
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10
Sprinkle almonds evenly over egg white.
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11
Cover again with waxed paper, pressing the almonds into dough; remove waxed paper.
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12
Bake dough for 4045 minutes, until golden brown.
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13
Glaze - Whisk powdered sugar, 1 tablespoons butter, water, and lemon juice in a small bowl until completely smooth.
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14
The glaze should be the consistency of heavy cream.
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15
As soon as cake is removed from the oven, drizzle glaze unevenly in a thin stream over the top.
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16
Glaze will be shiny and transparent.
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17
Cool cookies in the pan 1015 minutes, then carefully lift it from pan using the foil ends (cookies still will be warm).
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18
Loosen foil from the edges, then slide the cake onto a cutting board.
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19
Cut into bars as above; finish cooling on rack.
