Ukrainian bublyky (tea dainty cookies)

1 cup butter
1 cup sugar
1/2 lemon juice and zest (rind)
2 egg yolks
5 hard cooked egg yolks
1/2 cup almonds, blanched and ground
2-1/2 cups sifted flour
1 egg white
Chopped almonds and sugar

Cream the butter with the sugar and lemon rind until light. Add the egg yolks, one at a time, and beat well. Press the hard cooked egg yolks through a sieve and add to the creamed mixture along with the lemon juice. Stir in the nuts, and then the flour; mix thoroughly. Break off small pieces of dough, roll into finger lengths of pencil thickness, and shape them into rings. Dip each ring into a slightly beaten egg white and then into the almon-sugar mixture. Place the rings on a greased baking sheet and bake them in a moderate oven (350 F) for 15 minutes, or until delicately browned.