1. Combine almonds and sugar in food processor and pulse to grind finely. Beat butter with sugar/almond mixture and salt until very light, about 5 minutes on medium speed.

2. Beat in yolk, then vanilla extract. Remove from mixer; sift over and stir in flour. Divide dough in half and shape each into an 8-inch long cylinder, forming it in a sheet of parchment paper. Chill until firm. Slice cylinders of dough 1/4-inch thick and arrange on paper-lined pans. Bake at 325 degrees about 15 to 20 minutes.

1. Moisten outside of log with egg white and roll in cinnamon sugar or coarse sugar before slicing and baking.

2. Add 1/4 pound each rinsed and quartered candied cherries and chopped nuts to dough before shaping cylinder.