2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1 cup chopped or slivered almonds, toasted in a 350 degree oven
for 7-10 minutes, until fragrant, and cooled
3 large eggs, room temperature
1 teaspoon each: vanilla and almond extract
Pinch of salt
Preheat oven to 350 degrees. Mix flour, sugar, nuts and baking powder and
pinch of salt either in the food processor or mixer, or even by hand. Whisk eggs
and extracts in another bowl until well beaten. Add egg mixture to flour mixture
and process or beat just until combined. Mixture will be sticky and thick.
Grease or spray a cookie sheet. Divide dough into two parts and transfer to
cookie sheet. With floured hands, shape into 8" long, 1/2" high loaves. If desired,
sprinkle with a bit more of granulated or raw sugar.
Bake for 20-25 minutes, until pale golden and center of loaf is firm when touched.
Remove from cookie sheet and cool.
Place on cutting board and cut into 1/2" thick slices on the diagonal. Arrange
cookies cut side down on same sheet. Bake another 12-18 minutes, until cookies
are turning golden but still a bit soft.
Let cool and store in airtight container. Makes about 2 dozen.