1 1/2 cups slivered almonds, chopped
1 3/4 cups all-purpose flour
3/4 cup granulated sugar
1/2 teaspoon baking powder
1/4 cup butter or margarine, softened
2 large eggs
1 teaspoon almond extract

Preheat oven to 350 degrees. Place chopped almonds in a baking pan. Bake 10 minutes or until almonds are lightly toasted, shaking pan occasionally. Set aside to cool.

In large bowl combine flour, sugar, baking powder, butter, eggs, almond extract, and toasted almonds. With fork, stir mixture until combined. With hands, knead mixture until mixture forms a large ball.

Grease cookie sheet. Shape dough into two 12-inch long logs, about 2 inches wide on cookie sheet, 2 inches apart. Bake logs 25 minutes until golden brown. Remove from oven. Carefully cut each log into 1/2-inch thick slices. Using wide spatula or pancake turner, carefully place slices, cut-side down, on cookie sheet. You may have to use an extra cookie sheet or bake in two batches.

Bake 6 to 8 minutes longer until slices are lightly toasted. Place on wire racks to cool.