Preheat oven to 350 degrees Fahrenheit and line a large baking sheet with parchment paper.
In one medium bowl, stir together the flour, baking powder, salt, and almonds.
In another medium bowl, beat together the eggs, sugar, olive oil, lemon zest and juice, and extract for 1 minute until blended.
Pour the wet ingredients into the dry and mix until just blended.
Move dough onto a clean counter and knead by hand until a smooth dough forms.
Divide the dough into 2 equal pieces, then shape each into 12-inch logs about 1 1/2 inch high. Place the logs on the prepared baking sheet and bake for about 25 minutes or until firm to the touch.
Cool 10 minutes, then cut into 1/2-inch slices using a serrated knife. Reduce the heat to 275 degrees Fahrenheit and place the cookies flat, laying side by side on the baking sheet.
Bake another 8 minutes, carefully turn over and bake about 5 to 6 minutes. Cool completely, then store in an airtight container.
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