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Meanwhile, in a medium bowl, whisk together the dry ingredients (flour, baking powder, salt and sugars).
In a large bowl, whisk eggs. Add olive oil, extracts, and zest. Whisk lightly together. When almonds are toasted, remove from oven and coarsely chop.
Line baking sheet with parchment paper. Add flour mixture to egg mixture; stir with wooden spoon until just incorporated. Fold in chopped almonds (make sure they have cooled off before incorporating in the batter).
Divide dough into half. Place each half on a large cookie sheet. With damp fingers, shape into a log shape.
Bake for approximately 30 minutes or until golden brown in colour and firm. Let cool slightly.
Remove from baking sheet and transfer to cutting board.
Using a serrated knife, slice cookies at an angle about 1/2 - 3/4 inch thick. Place slices (standing up) back on the baking sheets, and return them to the oven for about another 15 - 20 minutes (the longer they stay in the oven, the crispier they get). Place on a wire rack to cool.
Note: Store in an airtight container at room temperature for 3 days or freeze for up to 3 months.