Preheat oven to 350˚F.

Toast almonds for 8-10 minutes or until lightly browned and fragrant.

Let cool and then chop coarsely. Set aside.

Reduce oven temperature to 300˚F and line a baking sheet with parchment paper.

In a small bowl lightly beat the eggs and extracts together. Set aside.

In the bowl of your electric mixer (or with a hand mixer) combine the flour, sugar, baking powder and salt. Beat until blended (about 30 seconds).

Gradually add the egg mixture and beat until a dough forms, adding almonds about halfway through.

With floured hands divide dough in half.

On a lightly floured surface roll each half of dough into a log about 10 inches long and 2 inches wide.

Transfer logs to the prepared baking sheet, spacing the logs about 3 inches apart

Bake for 35-40 minutes, or until firm to the touch (logs will spread during baking). Remove from oven and let cool on a wire rack for about 10 minutes.

Transfer logs to a cutting board and, using a serrated knife, cut log into slices 1/2 inch thick on the diagonal.

Arrange evenly on baking sheet.

Bake 10 minutes

Turn slices over, and bake another 10 minutes or until firm to the touch

Remove from oven and let cool.

Store in an airtight container.