Almond Shortbreads

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1/2 cup raw almonds with skins, plus about 18 whole almonds for decorating

2/3 cup sugar, plus more for top

14 tablespoons unsalted butter (7 ounces, 1 3/4 sticks), softened, cut into pieces

2 teaspoons pure vanilla extract

1/4 teaspoon almond extract

1/2 teaspoon fine salt

1 1/2 cups all-purpose flour

1 large egg white, beaten

Special equipment: 9-inch tart fluted pan with a removable bottom

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