- 2/3 C. blanched almonds
- 2 eggs
- 1 tsp. almond extract
- 2/3 C. granulated sugar
- 1 1/2 C. cake flour
- 1 tsp. baking powder
- 1/4 tsp. salt
Preheat oven to 350 degrees. Spread the almonds on a baking sheet. Place in oven and toast 6-8 minutes, or until golden brown. Remove and allow to cool, then chop and set aside. In a medium bowl, beat eggs until fluffy. Gradually beat in almond extract and sugar until mixture is thick and lemon colored. Scrape down side of bowl frequently.
With a rubber spatula, fold in cake flour mixed with baking powder and salt just until combined. Fold in the almonds. Spoon half of the dough down center of each cookie sheet to make a 3x10 inch log. Bake 30 minutes. Remove from oven to cool for 5 minutes.
With a serrated knife, cut each log diagonally into 12 slices. Place the slices, flat sides down, on cookie sheets and return to oven for 5 minutes. Turn slices over and bake an additional 5-7 minutes or until browned on both sides. Remove to racks and cool completely. Store in a tightly covered container.
Variation: Use hazelnuts and hazelnut extract in place of almonds and vanilla.