1. Preheat oven to 375 degrees.

2. Toast almonds in jellyroll pan for 10 minutes and let cool. Grind coarsely and set aside.

3. In a large bowl, stir togther sugar, flour, brown sugar, cinnamon, and baking powder. Add butter and stir until well blended.

4. Mix eggs in small bowl. Reserve 2 T and add the rest to the dough. Add almonds and knead dough thoroughly. Divide dough into thirds.

5. Shape dough into rectangles about 4 inches across and 1 inch high. Transfer to buttered and floured cookie sheet.

6. Add milk to reserved egg and brush rectangles with wash.

7. Bake for 20 minutes or until golden brown. Cut rectangles crosswise into slices 3/4 inch thick.

8. Turn oven OFF and place back into oven for 15 minutes. Cool and store in airtight containers.