In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Gradually beat in flour and mix well. Cover and refrigerate for 1 hour.

Roll out onto a well-floured surface to 1/4-in. thickness. Brush lightly with egg. Sprinkle with almonds and sugar if desired. Using a fluted pastry cutter or knife, cut into 2x1-in. strips. Place 1 in. apart on ungreased baking sheets.

Bake at 350° for 10-12 minutes or until lightly browned. Cool on wire racks.