In a large mixing bowl, stir together the flour and the 1/3 cup sugar. With a pastry blender, cut in butter. Stir together the egg yolk and almond extract. Add to the flour mixture, using your hands to combine. Form dough into a ball.
Divide dough into 8 portions. On a lightly floured surface, roll each portion into a 10-inch-long rope. Cut each rope into 2-inch pieces. Dip one side of each piece into beaten egg white, then into nuts, and the 2 tablespoons sugar.
Place, uncoated side down, on greased cookie sheet. Bake in a 325 degree F oven for 8 to 10 minutes or until just set and not brown. Makes about 40.
Toast the almonds before using them to coat the cookies, if you like.