PREHEAT the oven to 350°.
MIX together the flour, baking powder and salt in a standing mixer with the paddle attachment.
BEAT in eggs, sugar, butter and extracts, and then the almonds on low speed.
Divide dough in half, form a log on 2 foil-lined lauvacs® cookie sheets, and bake for 20 to 25 minutes or until dough is firm and slightly fluffy when pressed.
COOL for 20 minutes then using a serrated knife cut ¼ inch pieces and put them back on the baking sheet and bake for 15 minutes flipping them ½ way through to crisp up.
COOL before serving.