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1
Preheat oven to 350 degrees F & grease two baking sheets.
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2
In a large bowl, whisk together eggs, sugar & spices, then add melted butter & stir well.
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3
In another bowl, mix together 3 1/3 cups of flour, baking powder, baking soda, salt & almonds.
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4
Add half of this flour mixture to egg mixture, stirring well with a wooden spoon.
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5
Add 2nd half of flour mixture & stir until a smooth dough forms, adding a tablespoon or two of flour if the dough seems too tacky. With floured hands, you should be able to form a small piece of dough into a ball.
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6
Form half of the dough into a large log & place it on one of the greased baking sheets, then flatten the log until it is 5-6 inches wide & 10 inches long. Do the same with the 2nd half of the dough, using the second baking sheet.
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7
Bake the logs for 35 minutes, until logs are firm but give slightly when pressed with a finger.
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8
Remove baking sheets from the oven & reduce oven temperature to 325 degrees F.
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9
While logs are still warm, use a large spatula to carefully transfer them to a cutting board, & cut them crosswise on a slight diagonal, into 1/2-inch-thick slices.
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10
Lay the cookies on their sides on the baking sheets & bake them 15 minutes more.
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11
Remove from the oven & let cookies cool on a wire rack.
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12
Store in an airtight container, up to 2 weeks.
