Instructions: In bowl, beat eggs with sugar; stir in almonds and oil. Stir together flour, baking powder and salt; add to egg mixture and mix thoroughly. Let stand for 30 minutes. Divide into thirds; shape each into 8-1/2- x 3-1/2-inch log.

Place on greased baking sheet; bake in centre of 375F oven for 20 minutes.

Let cool on pan on rack for 10 minutes. Transfer to cutting board. Cut into 3/4-inch thick slices; place, cut side down, on 2 baking sheets. Topping: Stir sugar with cinnamon; sprinkle half over cookies. Reduce temperature to 325F; bake on 2 racks closest to centre of oven for 15 minutes.

Turn cookies over; sprinkle with remaining topping. Switch and rotate pans; bake for 15 minutes longer or until golden. Transfer to racks; let cool completely. (Cookies can be stored in airtight container for up to 5 days or frozen in rigid airtight container for up to 1 month.

Makes about 24
cookies.

NOTES : These are not from my moms recipe :)

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