1. Into large bowl, measure first 6 ingredients. With mixer at medium speed, beat ingredients until light and fluffy, occasionally scraping bowl with rubber spatula. Stir in oats and almonds; knead until mixture holds together.
2. Preheat oven to 350°F. Grease large cookie sheet. Between two sheets of waxed paper, roll half of dough 1/4 inch thick. With 2 1/2-inch round cookie cutter, cut dough into as many cookies as possible. Place cookies, 1 inch apart, on cookie sheet. Brush each cookie with some beaten egg yolk.
3. Bake cookies 12 minutes or until golden. With pancake turner, remove cookies to wire racks to cool. Repeat with remaining dough and trimmings. Store in tightly covered container.