Divide in half. On a floured surface, roll each half with your hands into a 1-foot long, 1-1/2 inch diameter log. Wrap in waxed paper and refrigerate 3 hours. When dough is chilled and you are ready to bake, preheat oven to 375F.Beat lightly: 1 egg whiteCut cookies into 1/4-inch slices and place on ungreased cookie sheets. If you like, you can press an almond half in center of each cookie. Brush with egg white and bake 10 minutes. (Note: The cookbook Sundays at Moosewood Restaurant, Simon & Schuster, 1990, p. 198, suggests serving these with ginger ice cream. To make an easy ginger ice cream, make a syrup by simmering 1/2 cup water, a cup sugar and 2 tablespoons grated fresh ginger root for three to four minutes. Let cool, and then pour over 1 quart vanilla ice cream. Add 1 tablespoon finely chopped candied ginger for an even stronger ginger flavor.)
Simmer 5 minutes.Add:2 cups broccoli florets1 medium cucumber, seeded and slicedCook until vegetables are crisp-tender, about 7 minutes. Serve over rice.