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1
Preheat oven to 350 degrees.
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2
Spread the almonds on a baking sheet, place in the oven and toast for about 15 minutes.
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3
Meanwhile, sift the flour, salt, baking soda and baking powder together and set aside.
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4
Beat the eggs lightly, just until they are blended in a mixing bowl with a whisk or in an electric mixer.
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5
Remove two tablespoons of the egg mixture to a small dish and set aside.
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6
Beat the sugar and almond extract into the remaining eggs until blended.
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7
Stir in the flour mixture to form a soft dough.
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8
When the almonds are toasted, remove them from the oven and transfer them to a bowl.
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9
Line the baking sheet with parchment paper.
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10
Divide dough in half and place one portion on well-floured work surface.
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11
With floured hands, pat into a six-inch square.
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12
Scatter half of almonds on dough and press them into surface.
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13
Roll dough into cylinder about 2 inches in diameter and 12 to 15 inches long.
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14
Place on parchment-lined baking sheet.
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15
Repeat with remaining dough.
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16
Brush the tops of both cylinders with the reserved egg.
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17
Place in the oven and bake about 15 minutes, until golden and firm to the touch.
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18
Transfer to a cutting board and cut on an angle into slices one-half-inch thick.
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19
Return the slices to the baking sheet, standing them up, and return them to the oven.
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20
Bake another 20 minutes, until they are crisp and dry.
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21
Allow to cool completely before storing or serving.
