Note: Whole almonds are kind of tricky to cut without demolishing the cookie, so I recommend the slivered almonds (they're little "sticks") if you can find them. Otherwise sliced are just fine; usually these do not come blanched.
1 c sugar
1/2 stick oleo, melted
1 t almond extract
2 c flour
2 1/2 t baking powder
1 c slivered blanched almonds (about 6 oz.) (or sliced or whole unblanched)
1/8 t salt
Add to above. Dough will be sticky.
Put a piece of Saran Wrap right down on the surface of the dough. Chill about 30 minutes so it's easier to work with.
Shape dough into logs about 1/4" high and 2" to 2 1/2" across. Transfer carefully to a greased cookie sheet.
Bake logs at 350 degrees for 35-45 minutes.
Remove from oven. While warm, slice crosswise into cookies 1/2" to 3/4" thick with a very sharp knife with a thin blade.
Put cookies back on the sheet, cut surfaces up.
Bake 5 minutes on one side. Turn the other cut surface up and bake 5 minutes more.
Yield: 3 dozen.