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1
Preheat oven to 350F.
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2
Grease a baking sheet.
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3
Beat eggs, sugar, and oil in a large bowl with an electric mixer until blended.
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4
Beat in orange rind and vanilla.
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5
Sift flour with baking powder and salt into a bowl.
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6
Add to egg mixture.
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7
Stir on low speed of mixer just until blended.
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8
Stir in almonds on low speed.
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9
Shape dough into 4 log-shaped rolls, each about 2 inches.
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10
Place on baking sheet.
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11
Refrigerate 30 minutes.
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12
Use spatula to smooth dough and to push again into log shape if it has spread a bit.
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13
Sprinkle top with cinnamon sugar and pat to make it adhere to sides as well.
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14
Bake 30 minutes or until lightly browned and set.
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15
Transfer carefully to a board and let stand until cool enough to handle.
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16
With a sharp knife, carefully cut into diagonal slices about 1/2-inch thick; dough will be slightly soft inside.
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17
Return slices in one layer to 2 or 3 cleaned baking sheets.
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18
Bake about 7 minutes per side or until lightly toasted so they are beige and dotted in places with golden brown; side of cookie touching baking sheet will brown first.
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19
Watch carefully so cookies dont brown throughout or they will be too hard and dry.
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20
Cool on a rack.
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21
Keep in airtight containers.
