1 Egg beaten with 1 tsp. In a large bowl beat sugar, butter, baking soda, baking powder and cinnamon with an electric mixer until blended. With mixer on low speed, beat in flour, half at a time. Stir in almonds. Cover dough and refrigerate 1 hour or until firm enough to shape.
Position racks to divide oven in thirds.
Lightly grease 2 cookie sheets. Divide dough in fourths. On a lightly floured surface, roll out each portion of dough into a 12-inch log. Place 2 logs 4 inches apart on each cookie sheet. Brush with egg glaze.