Cream butter and sugar till fluffy. Beat in eggs and almond extract.
3
In a separate bowl, combine dry ingredients.
4
Add dry ingredients to creamed mixture, mixing until blended.
5
Cut nuts into halves or thirds. Fold nuts and chocolate into mixture.
6
On greased and floured cookie sheet, shape 2 flattened logs about 1/2 thick, 14" long and 1 1/2 inches wide. Space them 2" apart on the baking sheet.
7
Bake in middle of 325F oven for 25 mins.
8
Transfer to cooling rack and let cool for 5 mins. Place on cutting board. Using a serrated knife, slice diagonally on a 45 degree angle about 1/2 thick slices.
9
Place slices upright on cookie sheet and bake at 325F for 10 more minutes to dry slightly.
10
Let cool on a rack. Store in a tightly covered tin or container for 2-3 weeks.
