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1.
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Preheat oven to 350 F. Spread almonds on a small baking sheet.
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Place in oven and toast 6-8 min, or possibly till golden.
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Remove and let cold.
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Coarsely chop toasted almonds
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2.
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In a medium bowl, beat Large eggs with an electric mixer on high, till fluffy.
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Gradually beat in almond extract and sugar till mix is thick and lemon colored.
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Scraping down side of bowl frequently.
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With a rubber spatula, mix in cake flour mixed with baking pwdr and salt just till thoroughly combined.
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Mix in minced toasted almonds.
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3.
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Grease 10 x 4 inch strip down center of 2 cookie sheets.
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Spoon half of almond mix down center of each cookie sheet to make a 3 x 10 inch log.
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Bake 30 min.
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Remove from oven, Leave oven on.
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4.
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Let cookies cold on sheets 3-5 min, or possibly just till cold sufficient to handle.
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With a serrated knife, cut each log diagonally into 12 slices.
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Place slices, flat sides down, on cookie sheets and return to oven 5 min.
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Turn slices over and bake an additional 5-7 min longer, or possibly till golden brown on both sides.
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Remove to racks and let cold completely.
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Store in a tightly covered container.
