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1. Sift 2 cups of flour and the confectioners' sugar into a deep mixing bowl. With the back of a spoon, rub the egg yolks through a fine sieve directly into the flour-and-sugar mixture.
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2. Stir until well combined, then add the vanilla and beat in ½ pound of butter a few tablespoons at a time. Continue to beat vigorously with the spoon, or knead with your hands, until the dough is smooth and can be gathered into a compact ball. Wrap in wax paper and refrigerate the dough for at least 1 hour.
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3. Preheat the oven to 375. With a pastry brush, spread a large baking sheet with the remaining tablespoon of softened butter. Sprinkle the 2 tablespoons of flour over the butter and tip the sheet from side to side to spread it evenly. Invert the sheet and rap the bottom sharply to remove the excess flour.
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4. ALMOND TOPPING: On a lightly floured surface, roll out the dough into a 12-inch square that is less than ¼ inch thick. Trim the edges to make a perfect square. Cut the dough into quarters and, with a long, wide metal spatula, carefully transfer the quarters to the baking sheet, placing them side by side in their original positions.
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5. Cover the dough with a sheet of lightly floured wax paper and gently roll the dough again to join the seams. Peel off the wax paper and brush the entire surface of the dough with the beaten egg.
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6. Sprinkle the top of the dough evenly with the cup of sliced almonds, pressing them gently into the surface. Bake in the middle of the oven for 20 to 25 minutes, or until the pastry is golden brown.
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7. Remove the pan from the oven and, with a lightly buttered knife or pastry wheel, cut the pastry into strips about 2 inches long and 1 inch wide. With a metal spatula carefully transfer the mazurek to a wire cake rack and let them cool to room temperature.
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8. In a tightly covered container, the cookies may safely be kept for as long as 2 to 3 weeks.
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