1/2 c  Whole almonds
1/3 c  Butter
3/4 c  Sugar
2    Eggs
1 ts Vanilla
1/4 ts Almond extract
1    Rounded tsp. of grated
Orange zest
2 1/4 c  Flour
1 1/2 ts Baking powder
1/8 ts Nutmeg
1/4 ts Salt

Preheat oven to 325. Place almonds in shallow baking pan & bake until
golden, 8-10 minutes. Let cool. In mixing bowl, cream butter & sugar
until fluffy. Beat in eggs, vanilla, almond extract & zest. In a
separate bowl, combine flour, powder, nutmeg & salt. Add to creamed
mix. Cut almonds in half & fold in. Divide dough in half. Place on a
greased & floured baking sheet & form into two logs about 1/2″ high,
1 1/2″ wide & 12″ long, spacing them at least 2″ apart. Bake 25-30
minutes or until golden. Transfer from baking sheet to a rack. Let
cool 5 minutes. Place log on cutting board & with a serrated knife,
slice diagonally at a 45 degree angle into 1/2″ thick slices. Lay
slices flat on the baking sheet & return to the oven for 10 minutes,
turning over halfway through cooking, to dry slightly. Let cool on
rack. Store in a tightly covered container. After cooled they may be
double wrapped & placed in freezer for six months.