1/2 cup D’Avolio Lemon Fused Olive Oil
3 large eggs
1 cup white sugar
3 1/4 cups all purpose flour
1/2 tsp salt
1 tbsp baking powder
1 1/2 cups whole almonds, toasted
1 tsp almond extract
Preheat the oven to 375 degrees F. Grease cookie sheet or line with parchment paper.
In a medium bowl, beat together the D’Avolio Lemon olive oil, eggs, sugar, and almond extract until well blended. Combine the flour and baking powder, stir into the egg mixture to form a heavy dough. Divide dough into two pieces. Form each piece into a roll as long as your cookie sheet. Place roll onto the prepared cookie sheet and press down to 1/2 inch thickness.
Bake for 25 to 30 minutes in the preheated oven until golden brown. Remove from the baking sheet to cool on a wire rack. When the cookies are cool enough to handle, slice each one crosswise into 1/2 inch slices. Place the slices cut side up back onto the baking sheet. Bake for an additional 6 to 10 minutes on each side. Slices should be lightly toasted.