Ingredients
2 C flour
1 tsp cinnamon
1 tsp ground ginger
2 sticks unsalted butter
1 C sugar
1 large egg, separated
1 tsp vanilla extract
1 tbsp water
1 - 1 1/2 C chopped nuts
Directions
Preheat oven to 350 F.
Lightly butter 15 1/2 x 10 1/2 jelly roll pan (Can also pat into free-form 16x11 on buttered cookie sheet.
Combine flour, cinnamon, and ginger on sheet of wax paper and set aside.
In a large mixing bowl, cream the butter with an electric mixer, add the sugar, and beat until light and fluffy.
Beat in the egg yolk until the mixture is well combined, then beat in the vanilla.
Add the flour mixture and stir until it is completely incorporated.
Turn the dough out on the jelly pan and pat into an even sheet.
In a cup or small bowl, beat egg white and water til frothy and brush mixture over dough.
Sprinkle the nuts evenly over the dough and press them in lightly.
Using a long ruler & sharp knife, cut the dough into 3rds lenthwise, then cut each third crosswise into strips about 1 1/3 in wide.
Bake about 20 min, until light golden brown (may take longer on cookie sheet).
Place pan on rack and immediately cut along the original cutting marks.
Transfer strips to racks and cool completely.