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1
Preheat oven to 350 degrees F.
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2
Toast almonds for 8-10 minutes or until lightly browned and fragrant.
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3
Let cool and then chop coarsely.
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4
Set aside.
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5
Reduce oven temperature to 300 degrees F and line a baking sheet with parchment paper.
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6
In a small bowl lightly beat the eggs and extracts together.
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7
Set aside.
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8
In the bowl of your electric mixer combine the flour, sugar, baking powder and salt.
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9
Beat until blended.
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10
Gradually add the egg mixture and beat until a dough forms, adding almonds about halfway through.
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11
With floured hands divide dough in half.
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12
On a lightly floured surface roll each half of dough into a log about 10 inches long and 2 inches wide.
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13
Transfer logs to the prepared baking sheet, spacing the logs about 3 inches apart, and bake for 35-40 minutes, or until firm to the touch.
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14
Remove from oven and let cool on a wire rack for about 10 minutes.
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15
Transfer logs to a cutting board and, using a serrated knife, cut log into slices 1/2 inch thick on the diagonal.
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16
Arrange evenly on baking sheet and bake 10 minutes, turn slices over, and bake another 10 minutes or until firm to the touch.
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17
Remove from oven and let cool.
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18
Store in an airtight container.
