Rosalie's Danish Christmas Biscuits

Ingredients:
125g plain flour
90g butter
125g caster sugar
1 large egg
2t. cinnamon
pinch of salt
18 almonds, blanched and halved

Method:
Preheat oven to 150 (low).
Separate egg and reserve the white in a bowl together with 30g of the sugar and 1t. of the cinnamon.
Rub the butter into the flour until the mixture is finely crumbled. Add egg yolk, the remaining sugar, cinnamon and a pinch of salt.
Mix dough with a wooden spoon, then kneed lightly into a ball until smooth.
Roll out on a board until 8mm thick and cut with a round or fluted cutter (40mm or whatever you have).
Place biscuits on baking tray.
Now beat together the egg white, sugar and cinnamon mixture from earlier and (this is the messy bit) brush the top of each biscuit with the mixture (a knife works well) then press an almond halve on each one.
Bake until light brown.