all purpose flour
pure almond extract
pure vanilla extract
Preheat oven to 325° F. Position rack in the center.
Spread almonds on a baking sheet and toast in oven for about 12-15 minutes.
Meanwhile, in a medium bowl, sift or whisk together the dry ingredients (flour, baking powder, salt and sugars).
In a large bowl, whisk eggs. Add olive oil,extracts, and zest. Whisk lightly together.
When almonds are toasted, remove from oven and coarsely chop.
Line baking sheet with parchment paper.
Add flour mixture to egg mixture; stir with wooden spoon until just incorporated (do not over mix).
Fold in chopped almonds.
Divide dough into half. Place each half on the cookie sheet, shaping each half into a log.
Bake for approximately 30 minutes or until golden brown in colour and firm. Let cool slightly.
Remove from baking sheet and transfer to cutting board.
Using a serrated knife, slice cookies at an angle about ½ - ¾ inch thick.
Place slices (standing up) back on the baking sheets, and return them to the oven for about another 20 minutes (the longer they stay in the oven, the crispier they get).
Store in an airtight container at room temperature for 3 days or freeze for up to 3 months.