Preheat oven to 375°F (190°C).

In a large bowl, beat softened butter and granulated sugar with an electric mixer until fluffy.

Separate the egg, reserving the egg white.

Add the egg yolk and almond extract to the butter mixture and blend thoroughly.

Gradually stir in the sifted all-purpose flour until just combined.

On a lightly floured surface, roll out the dough to about 1/4 inch thickness.

Cut out desired shapes with cookie cutters.

Place cookies on ungreased baking sheets.

Brush the tops of the cookies with the reserved egg white.

In a small bowl, combine sliced almonds, sugar, and ground cinnamon.

Sprinkle the almond mixture evenly over the cookies.

Bake for 8-10 minutes, or until golden brown around the edges.

Let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.