3 cups Pillsbury Best All Purpose Flour* -- sifted

3/4 cup sugar

1/2 teaspoon salt

1 cup butter -- softened

2 egg yolks -- beaten slightly

water to measure 1/3 cup 2 teaspoons sugar

1/2 teaspoon French's Cinnamon

1 cup Funsten's Almonds -- chopped

Meringue: 2 egg whites

1/8 teaspoon French's Cream of Tartar

2 cups confectioners' sugar -- sifted

1 teaspoon French's Vanilla

BAKE at 350 degrees for 10 to 15 minutes. MAKES 8 dozen cookies. Sift together flour, 3/4 cup sugar, and salt into large bowl. Cut in butter until particles are fine. Place beaten egg yolks in measuring glass and add enough water to equal 1/3 cup. Sprinkle gradually over flour mixture, stirring with fork until dough is moist enough to hold together. Form into a ball. Chill while preparing meringue. Meringue**: Beat 2 egg whites with 1/8 teaspoon French's Cream of Tartar until soft mounds form. Gradually add confectioners' sugar; continue beating until stiff. Stir in vanilla. Roll out dough on floured surface to 20 x 15-inch rectangle. Spread with meringue. Combine 2 teaspoons sugar, cinnamon and almonds. Sprinkle over meringue. Press in slightly with spatula. Cut into 3 x 1-inch bars. Place on ungreased baking sheets. Bake in moderate oven (350 degrees) 10 to 15 minutes until delicately browned. *For use with Pillsbury's Best Self-Rising Flour, omit salt; decrease baking time to 8 to 10 minutes. **Dough and Meringue may be covered tightly and stored in refrigerator up to 4 days.