Preheat oven to 350 degrees. In the bowl of a food processor, add 5 ounces almonds, flour, salt, cinnamon and process for about 1 minute. Set aside. In the bowl of a mixer, on medium speed, mix the butter with 1 cup confectioners' sugar until fluffy, for about 4 minutes. Add the vanilla and almond extracts and process until combined. Add the flour-almond mixture and process on low speed until dough just comes together. Roll the dough into 20 balls, 1 1/2-inch each. Place them on a baking sheet, leaving some space in between, and flatten slightly. In a small bowl, mix the remaining 40 almonds with 1 tablespoon beaten egg white and toss to coat. Press two almonds into each cookie. Bake for about 25 minutes, rotating halfway through. When done, transfer to wire racks to cool. When cookies are cool enough, roll in the remaining confectioners' sugar.

Enjoy!