<http://schema.org/recipeInstructions>
" Into large bowl, measure flour, margarine or butter, brown sugar, milk, baking  soda, cardamom, vanilla extract, salt, cinnamon, and egg. With mixer at low speed,  beat ingredients until well mixed, occasionally scraping bowl with rubber spatula.  Dough will be crumbly. With hands, knead dough in bowl until it forms a ball and  leaves side of bowl Divide dough in half; shape each into a disk. Wrap each in plastic wrap and  refrigerate 1 hour or until firm enough to roll. Preheat oven to 375 degrees F. On lightly floured surface, with floured rolling pin, roll  half the dough 1/8 inch thick, keeping remaining dough refrigerated. With fluted  pastry wheel or knife, cut dough into 2 1/2-inch-wide strips. Then cut strips  diagonally 2 1/2 inches apart to make diamonds. With pancake turner, place  diamonds, 1/2 inch apart, on ungreased large cookie sheet. Reroll trimmings and cut  as above to make as many diamonds as possible. In small bowl, with fork, lightly beat egg white with 1 tablespoon water. Brush  diamonds with egg-white mixture; sprinkle with some almonds, then some sugar.  Bake 12 to 15 minutes until edges are golden. With pancake turner, remove cookies  to wire racks to cool. Repeat with remaining dough, almonds, and sugar. Store  cookies in tightly covered container."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a4404/almond-tiles-1069/?src=shelter_footer>