As an alternative to making several 2 1/2-inch strips with the cookie press, you can make one long strip and then cut it into the correct lengths with a knife.
Slightly beat the egg white and brush it on each cookie with a pastry brush, making sure that it fills the ridges. The glaze will give the cookies a subtle sheen and will serve as “glue” for the nut topping.
After the cookies have been brushed with egg white, arrange almonds decoratively on each. If desired, the design can differ from cookie to cookie. Sprinkle with sugar, and bake.