In bowl, mix dry ingredients, except for reserved flour with almonds
In other bowl, mix oil and sugar, until creamy texture, add eggs one at a time, until smooth consistency. Add flour/dry ingredient mixture until incorporated. Add last reserved almonds and flour last. Refrigerate with plastic wrap for half hour.
Preheat oven at 350. Line baking sheet with parchment paper.
Take half of dough and place on plastic wrap and mold to long log to about 3 – 4 inches wide and 1/2 inch high. Transfer by releasing from plastic wrap to baking sheet. Repeat with second piece of dough. Allow space in between logs for allowance to rise while baking.
Cook 25 minutes according to your oven, so look at the colouring until lightly golden.
Cool 10 minutes before slicing on an angle with sharp serrated knife 1 inch thick.
Place back on cookie sheet, centres face down, continue to bake additional 10- 15 min, turning over as they start to turn golden on the inside and edges on each side.
Let cool on rack. May be placed in freezer in air tight container as required. ENJOY with the smell of that espresso or coffee and as Italians do, dunk it!