1 c. shortening
1 3/4 c. sugar
2 eggs
2 1/2 tsp. almond extract
5 c. flour
1 tsp. baking soda
1 tsp. salt
1 c. dairy sour cream
1 c. chopped almonds or walnuts may be used

Cream shortening and sugar. Add eggs and beat well. Blend in almond extract. Combine dry ingredients and add alternately with sour cream. Add nuts with last addition of dry ingredients. Divide into 6 equal parts. On a floured board, shape each into 15 inch long roll. Place 3 rolls on each ungreased cookie sheet. Allow space between as these spread in baking. Bake 30 minutes at 350 degrees until just slightly browned. Remove rolls from pan and cut diagonally into 1/2 inch slice. Place, cut side down, on cookie sheet. Return to oven and toast 10-15 minutes until delicately browned; turn and toast second side. Store in tight container.