PREPARATION:

1. Beat butter and 1/2 cup sugar in large bowl with electric mixer at medium speed until light and fluffy. Beat in 1 egg, cardamom and almond extract until well blended. Gradually add 1-1/2 cups flour. Beat at low speed until well blended. Stir in enough remaining flour with spoon to form soft dough. Form dough into disc; wrap in plastic wrap and refrigerate until firm, at least 30 minutes or overnight.
2. Grease cookie sheets. Divide dough into 8 equal pieces; with floured hands, shape each piece into 12X1/2-inch rope. Cut ropes into 2-inch logs; place on prepared cookie sheets. Refrigerate 30 minutes.
3. Preheat oven to 350°F. Combine almonds and remaining 1/3 cup sugar in medium bowl. Beat remaining 2 eggs with fork in shallow dish until foamy; dip logs into beaten egg mixture. Roll in nut mixture to coat; place back on prepared cookie sheets.
4. Bake 15 minutes or until lightly browned. Remove cookies to wire racks; cool completely. Store tightly covered at room temperature or freeze up to 3 months.