Toasted almonds give these a slight bitterness that is not at all unpleasant. After cooling completely, store in an airtight container or Ziploc bag. They should be very dry and tough. Superb with espresso or cafe latte.

Preheat oven to 350 degrees F.

In a skillet over high heat, toast 3/4 Cups whole shelled almonds (with skins on) stirring constantly. Almonds will begin to snap and crack and are done when most have split sides. Spread on a towel, allow to cool completely; roughly chop.

In a medium-sized bowl, dry whisk:
2 Cups all-purpose flour
1 Cup granulated sugar
3/4 Tsp baking soda
1/4 Tsp salt
Toasted Almonds

Into the dry ingredients, thoroughly combine:
2 Large eggs
1 Large egg white
1/2 Tsp pure Vanilla extract
1/2 Tsp pure Almond extract

Knead with hands until completely incorporated and dough pulls away from the bowl. Divide in two even portions, roll into logs approximately 12 inches long.

Place dough logs onto a baking sheet lined with parchment paper. Flatten and shape logs until about 3/4 inches thick and about 2 inches wide.

Bake for 30 minutes at 350 degree F. Remove to cooling rack for 10 minutes.

Reduce oven to 325 degrees F in preparation for second baking.

Slice logs diagonally into 3/4 inch wide slices. Return to baking sheet, lying flat, bake for 10 minutes, remove, flip, bake for another 10 minutes. Alternately, you can bake for 20 minutes by reforming slices back into a log shape, with at least a 1/4 inch between slices, or by baking on a wire rack.