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1
Preheat oven to 350 degrees.
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2
Set rack at middle.
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3
Toast almonds and allow to cool, break almonds into small pieces.
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4
Line baking sheet or oblong tart pan with parchment paper (I prefer using the rectangular tart pans with removable bottoms).
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5
In a medium size bowl mix the flour, baking soda, and salt together and set aside.
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6
In the bowl of an electric mixer with the paddle attached, mix the eggs, sugar, flavoring agents together for at least 5 minutes at medium speed.
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7
SLOWLY add the dry ingredients in the bowl to the egg mixture.
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8
JUST INCORPORATE the dry ingredients, do not overmix.
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9
Add the almonds to the bowl, mixing only long enough to incorporate.
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10
DO NOT OVERMIX.
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11
DOUGH SHOULD BE STICKY.
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12
Remove dough from bowl and place onto lightly floured work surface.
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13
Flour hands and top of dough.
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14
Form dough into 2 round logs, about 8-12 inches long.
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15
Place dough onto a sheet of parchment paper onto which the turdinado sugar has been sprinkled.
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16
Roll the dough logs in the sugar and then place on the baking sheet lined with parchment paper or one log in each rectanglular tart pan lined with parchment paper.
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17
Bake at 350 degrees for EXACTLY 35 minutes.
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18
Remove from oven and allow to cool for 10 minutes.
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19
Slice each log into 1/2- 3/4 inch thick slices on an angle.
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20
Lay slices down on a wire rack that can be placed in the oven.
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21
Bake the slices at 300-325 degrees for another 8-10 minutes or until lightly browned (very lightly),.
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22
Remove from oven and cool.
