In a mixing bowl, cream butter and sugar. Beat in the eggs, one at a time. Stir in extracts. Combine flour, baking powder and salt; add to creamed mixture. Stir in almonds. Line a baking sheet with foil and grease the foil. Divide dough in half. On the foil, form dough into 11" x 3" rectangles. Bake at 300 degrees for 35 minutes or until golden brown and firm to the touch. Remove from the oven; increase temperature to 325 degrees. Using the foil, lift the rectangles onto wire racks; cool completely. Place on a cutting board; cut diagonally with a serrated knife into 3/4" slices. Place with cut side down on ungreased baking sheets. Bake for 10 minutes. Turn over; bake 10 minutes longer. Cool completely on wire racks. Store in airtight container.
Yields: 2 1/2 dozen.
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