Directions:

1. Sift 4 cups flour, baking powder and salt onto piece of wax paper and set aside along with extra 1/3 cup flour.

2. Cream butter, sugar and rose water in large electric mixer bowl, first at low speed, then at high, until fluffy-light, about 2 minutes. Add eggs one by one, beating well after each addition.

3. With mixer at low speed, add sifted dry ingredients, 1 cup at a time, beating after each addition only enough to incorporate. If dough seems sticky, beat in enough of extra 1/3 cup flour to make stiff but manageable dough. Do not overbeat, as cookies will be tough if you do.

4. Divide dough into four more or less equal parts, shape each into ball, flatten and wrap in wax paper. Refrigerate at least 30 minutes or as long as overnight.

5. When ready to proceed, preheat oven to 375 degrees. Spritz several baking sheets with nonstick cooking spray and set aside.

6. Roll dough, one chilled package at a time, about 1/8 inch thick between lightly floured sheets of wax paper. Using floured 3-inch round cutter, cut into rounds. Gather scraps, gently reroll, and cut. (Keep remaining dough refrigerated until ready to roll.)

7. Space cookies 1 inch apart on baking sheets, and brush each with egg wash, taking care not to dribble it on baking sheets. Sprinkle cookies lightly with cinnamon-sugar, then chopped almonds, and gently pat nuts into dough.

8. Bake cookies, one sheet at a time, on middle oven shelf until lightly browned around edges, 12-14 minutes.

9. Transfer cookies at once to wire racks and cool to room temperature. Store in airtight canisters between sheets of wax paper.