3 c. sifted cake flour, divided
1 tbsp. baking powder
1/2 c. plain nonfat yogurt
2 eggs
1/4 c. sugar
1/4 c. brown sugar, firmly packed
3 tbsp. vegetable oil
2 tsp. almond extract
1 tsp. vanilla extract
1 tsp. lemon juice
1/2 c. sliced blanched almonds
Vegetable spray

Combine 2 3/4 cups flour and baking powder in a small bowl; set aside. Combine yogurt and next 7 ingredients in a large bowl; beat well on medium speed of electric mixer. Add dry ingredients to yogurt mixture, mixing well. Dredge almonds in remaining 1/4 cup of flour. Add almonds to dough, stirring well.

Shape dough into three 8 inch rolls. Place rolls 4 inches apart on a baking sheet that has been sprayed with vegetable spray. Flatten rolls to 1/2 inch thickness. Bake at 350 degrees for 15 minutes. Remove from oven; let cool slightly on baking sheet. Cut rolls into 3/4 inch slices; arrange slices cut side down, on baking sheets that have been sprayed with vegetable spray. Bake at 350 degrees for an additional 12 minutes or until slices are lightly browned, turning slices halfway through baking time. Cool on wire racks.