- 4 eggs
- 1 1/4 cups white sugar
- 1/4 teaspoon salt
- 1 cup vegetable oil
- 3 1/2 cups all-purpose flour
- 1 cup toasted and chopped almonds
- 1 teaspoon baking powder
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
Beat eggs and 1 cup sugar together in mixer until blended, add salt and 1/4 cup oil and mix again until blended. Combine 1/4 cup flour and almonds, tossing until coated.
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Add rest of flour mixture to egg mixture alternately with the remaining 3/4 cups oil, beginning and ending with the dry ingredients. Stir in extracts and almonds until well blended.
Divide into eight portions and shape each into portions of 8 x 3 inch log shaped portions on lightly greased cookie sheets.
Bake in a preheated 350 degrees F (175 degrees C) oven for 25 minutes or until lightly browned.
Cut each log diagonally into 1/2 inch slices and place slices on their sides. Bake again at 350 degrees F (175 degrees C) for about five minutes. Remove to wire racks and cool. May be sprinkled with sugar before baking.