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*Remove zest from orange in lengthwise strips with a vegetable peeler, and chop finely.
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Preheat oven to 350F (180C).
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Food Processor Method:
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In a medium bowl, sift together all but 1/4 cup of the flour with the baking powder, baking soda, and salt, and whisk to mix it well.
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In a food processor with the metal blade, process the sugar and orange zest until the zest is finely minced.
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Add the eggs and process for about 30 seconds or until thoroughly blended.
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Scrape the sides of the bowl.
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With the motor running, add the oil and extracts and process until blended.
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Add the sliced almonds and process until finely chopped.
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Add the flour mixture and process for about 7 seconds or until the flour is almost incorporated.
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(There will be some fl our clinging to the sides of the work bowl.
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Do not overprocess as the dough will be too stiff to incorporate the flour completely in the processor.)
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Electric Mixer Method:
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Finely grate the orange zest.
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Finely chop the sliced almonds.
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Place them both i n a medium bowl.
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Sift together all but 1/4 cup of the flour with the baking powder, baking soda, and salt and add to the nuts and zest.
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Whisk together to mix them well.
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In a large mixing bowl, beat the sugar and eggs for several minutes, until very thick and pale in color.
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With the mixer at medium speed, beat in the oil and extracts.
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At low speed, gradually beat in the flour mixture.
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For both methods:
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Scrape the dough (including any flour from the work bowl) onto a lightly flour counter and knead the dough, adding the remaining 1/4 cup flour to form a soft, non-sticky dough.
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Shape the dough into two 2-inch wide cylinders.
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Each will be about 7 1/2 inches long.
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Line up the whole almonds lengthwise in rows along the dough and press them well into the dough.
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With the palms of your hands, roll the cylinders on the counter, enclosing the almonds and maintaining the 2-inch diameters of the cylinders.
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Place the cylinders 2 inches apart on a cookie sheet.
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In a small bowl, stir together the sugar and cinnamon for the topping.
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Beat the egg white.
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Brush the cylinders lightly with teaspoon he beaten egg white and sprinkle them with the cinnamon topping.
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Bake on the upper rack of the oven for 30 minutes or until lightly browned and very firm.
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Cool the cylinders on the cookie sheet for 15 minutes or until just warm.
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Slip them off the sheet and onto a counter.
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With a serrated knife, cut diagonal 1/2 inch slices.
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Place the slices closely together on lightly buttered cookie sheets.
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Toast the slices for about 8 minutes.
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Using a small metal spatula, turn them and bake for another 8 minutes or until golden brown.
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For even baking, rotate the cookie sheets from top to bottom and front to back halfway through the baking period.
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[I NEVER do this, because I think you lose too much of your heat when you open the door to do it, so you're no longer baking at the correct temperature.]
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Use a small, angled metal spatula or pancake turner to transfer the cookies to wire racks to cool completely.
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Store in an airtight container at room temperature.
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Keeps several months.
