Place the almonds in a preheated 325º. oven and toast the almonds just until they begin to take on color. Cool, and coarsely chop, set aside
In a medium bowl, mix together the flour,
baking powder, and salt. Set aside.
On a lightly floured surface, divide the dough in half, and form two loaves about 11x2” and place on a lightly greased baking sheet. Lightly beat the egg with one tablespoon of water, and then brush the tops of the loaves with the egg mixture. Sprinkle the sugar evenly on top of the egg wash. Bake for about 35 minutes or until they are slightly golden brown. Allow to cool for 5 minutes, then using a serrated knife cut into ½” slices. Place these slices back on the baking sheet, and cook an additional 5-10 minutes or until the cookies are golden in color and dry. Cool, and store in an airtight container.