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1
Preheat the oven to 325u00b0 and grease one large cookie sheet. Combine the eggs and sugar and beat them together until thick and pale yellow, then beat in the vanilla and almond extracts.
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2
Stir together 1 cup of the flour with the baking powder and salt; add to the first mixture along with the butter and beat until the dough is smooth.
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3
Beat in the remaining 2/3 cup flour, then stir in the almonds.
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4
Divide the dough in half and on a lightly floured surface, shape each piece into a loaf about 10 inches long, 1 1/2 inches wide and 1 inch high.
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5
Using spatulas and your hands, carefully lift onto the prepared cookie sheet.
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6
Push the loaves back into shape if necessary.
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7
Bake for about 25 minutes or until the dough has puffed, the tops have cracked and are golden brown. Remove from the oven and let cool for about 5 minutes.
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8
Transfer to a cutting board and with a thin, sharp knife, cut each loaf into about 15 (3/4-inch thick) slices.
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9
Place the slices, standing upright, on the baking sheet and return to the oven.
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10
Bake again for 15 minutes.
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11
Remove from the oven (they will be soft, but will crisp as they cool) and transfer to a rack to cool completely.
