½ cup Vegetable Oil ( do NOT substitute butter )
1 cup White Sugar
1 Tablespoon Almond Extract
3¼ cup All-Purpose Flour
1 Tablespoon Baking Powder
¾ cup Sliced Almonds
Preheat the oven to 375 degrees. Line two cookie sheets with parchment paper.
Cream together the oil, sugar, eggs, and almond extract. In a separate bowl, combine the flour, baking powder, and roughly half of the almonds.
Mix the dry ingredients into the creamed ingredients. The dough will feel heavy and be sticky. Do not add more flour!
Separate the dough into two sections. For each section: dump the dough onto the parchment paper-lined cookie sheet. Folding the parchment paper over the dough to protect it and your hands, press the dough down and shape into a log. The dough should be about ½” thick. If you have a pan that is long enough, it is fine to make one long log. Once the dough is shaped, top with the remaining sliced almonds.
Bake for 25 minutes. Remove from the oven, and slice with a pizza cutter, approximately ½ – ¾” thick.
Place the slices with one of the cut sides down, back on the baking sheet, and bake for another 5 minutes.