2-1/4 cups flour
1-1/4 cups sugar
1/4 teaspoon baking powder
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
3 eggs, lightly beaten
1 tablespoon vegetable oil
1/4 teaspoon almond extract
1-1/2 tablespoons orange zest
1/2 cup coarsely chopped, toasted almonds
Optional: 3 ounces melted chocolate to drizzle on cookies
Preheat your oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.
In a large bowl, sift the flour, sugar, baking powder, cinnamon, and salt.
In a small bowl, mix together the eggs, vegetable oil, almond extract, and orange zest.
Add the egg mixture to the center of the dry ingredients. Use a wooden spoon to stir and begin to mix the ingredients. Add the almonds, then use your hands to work the mixture until a dough forms and all the ingredients are incorporated.
Divide the dough in half, and on a lightly floured work surface, shape the dough into two rectangular loaves that are about 1 inch high, 3-4 inches wide, and 8 inches long.
Place one loaf on each of the baking sheets, and bake for 25-30 minutes. Remove the loaves and let them cool slightly. Start at the short end of the loaves and use a sharp knife to cut 3/4-inch slices.
Place the slices on the baking sheets with the cut side down, and return to the oven for 9-12 minutes. Remove the cookies from the oven and let them cool completely.
If you’d like to drizzle chocolate over them, melt the chocolate chips in the microwave in 10-second increments. When they’re melted thoroughly, use a fork or teaspoon to drizzle over completely cooled cookies. Allow the chocolate to set, then store them in an airtight container.