2 cups all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
1/2 cup slivered almonds
1/4 teaspoon sea salt
1 teaspoon almond extract
1 teaspoon pure vanilla extract
Preheat oven to 350 degrees.
Line a baking sheet with parchment paper.
Mix flour, sugar, baking powder, almonds and salt in a large bowl.
Prepare the three eggs and mix with both extracts. Beat, by hand, for about 15 seconds.
Add the wet mixture to the dry mixture and mix until just combined. It will be a bit sticky.
Flour your hands and divide the dough in the bowl.
Pick up one half and shape into a long roll that is about 8″ x 3″ thick. Lay on the parchment paper.
Do the same with the other half and lay it next to the other roll with about 3″ apart.
Flatten the rolls until they are about 3/4″ thick.
Bake for 10 minutes, flip the pan and bake 10 to 15 minutes more until light golden brown.
Remove to a cooling rack and let them set about 10 minutes.
Place on a cutting board and cut across the log about 3/4″ slices.
Place back on the parchment paper, cut sides down, and bake another 15 to 18 minutes until golden.
Remove from oven and let cool. You can even leave them overnight.
Pack in an airtight container.