1 cup butter, softened
½ cup plus 1/3 cup sugar, divided
3 large eggs divided
½ t ground cardamom
½ t almond extract
2¼ to 2½ cups all purpose flour
1 cup finely chopped almonds
Beat butter and ½ cup sugar in large bowl with electric mixer at medium speed until light and fluffy, scraping down side of bowl once. Beat in 1 egg, cardamom and almond extract until well mixed, scraping down side of bowl once.
Gradually add 1½ cups flour. Beat at low speed until well blended, scraping down side of bowl occasionally. Stir in enough remaining flour with spoon to form soft dough. Form dough into a disc; wrap in plastic wrap and refrigerate until firm, at least 30 minutes or overnight.
Grease cookie sheets; set aside. Cut dough into 8 equal pieces.
With floured hands, shape each piece of dough into 12" long ½" thick rope. Cut ropes into 2 inch logs. Place all logs on prepared cookie sheets; refrigerate 30 minutes.
Preheat oven to 350°F Beat remaining 2 eggs in shallow dish with fork until foamy.
Place almonds and 1/3 cup sugar in medium bowl; stir to combine. Dip cookie logs into beaten egg mixture; roll in nut mixture to cover.
Place cookies 2" apart on prepared cookie sheets. Bake 15 minutes or until lightly browned. Remove cookies with spatula to wire racks; cool completely.
Store tightly covered at room temperature or freeze up to 3 months.
Makes about 4 dozen cookies.