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1
Preheat oven to 350 degrees.
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2
Cover a baking sheet with parchment paper.
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3
Sift flour, sugar, one pinch of salt, baking soda and baking powder together three times.
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4
Place in a large mixing bowl and make a well in the center.
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5
Beat three eggs and vanilla together and pour into the middle of the dry ingredients.
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6
Using a rubber spatula, begin to work the flour mixture into the eggs, drawing the dry ingredients from the outside to the center.
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7
The mixture will be crumbly at first, but gradually will form a soft dough.
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8
When the dough cleans the sides of the bowl, allow it to rest a minute or two.
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9
It will soften further.
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10
Transfer dough to a lightly floured surface and flatten to form a rectangle about six by 10 inches.
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11
Scatter almonds over the dough and roll the dough up over the almonds.
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12
Flatten the dough slightly, then cut into three equal portions.
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13
Roll each portion under the palms of your hands to form a cylinder 12 inches long.
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14
Place the three cylinders on the baking sheet.
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15
Beat the remaining egg with a pinch of salt and brush the egg wash over each cylinder.
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16
Bake about 20 minutes, until golden and firm to the touch.
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17
Place cylinders on a cutting board and slice through them at a 45-degree angle at one-half inch intervals.
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18
Remove the parchment paper from the baking sheet.
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19
Place the slices standing up on the baking sheet and return them to the oven for another 15 minutes to dry.
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20
Allow to cool, then store airtight.
