1 c. shortening
2 eggs
5 c. flour
1 tsp. salt
1 3/4 c. sugar
2 to 3 tsp. almond extract
1 tsp. baking soda
1 c. sour cream
1 c. chopped almonds

Cream shortening and sugar. Add eggs and beat well. Blend in extract. Combine dry ingredients and add alternately with sour cream. Add almonds. Divide dough into 6 equal parts.

On lightly floured board, shape each piece into a 15 inch long roll. Place 3 on each of 2 cookie sheets, allowing space. Bake at 350 degrees for 30 minutes or slightly browned. Remove from pans and cut into 3/4 inch diagonal slices. Place cut side down on cookie sheets. Return to oven and toast 10 to 15 minutes, turn and toast 10 to 15 minutes more. Store in tightly covered container.