1 3/4 c. all-purpose flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/8 tsp. salt
1/2 c. (1 stick) unsalted butter
1 1/4 c. sugar
2 lg. eggs, room temperature
2 tsp. finely ground orange peel
1 1/2 tsp. vanilla
1/4 tsp. almond extract
1 1/2 c. walnuts, coarsely chopped and lightly toasted in oven

Sift first 4 ingredients into medium bowl. Using electric mixer, cream butter in another bowl until light. Gradually add sugar and beat until fluffy. Mix in eggs one at a time. Mix in orange peel and vanilla and almond extract. Mix in walnuts. Add dry ingredients and mix until just blended. Cover dough with plastic wrap and refrigerate until well chilled. (Can be prepared one day ahead.)

Preheat oven to 350 degrees. Butter and flour two baking sheets. Divide dough into 3 pieces. Using lightly floured hands, roll each piece into a 1 1/2 inch wide log on lightly floured surface. Arrange 2 logs on one sheet. Arrange third log on second sheet.

Bake until logs are LIGHT brown (less than 20 minutes). Logs will widen and spread while baking. Cool slightly in pan. Cut logs on the baking sheet into diagonally slanted sliced 3/4 inch wide.

Turn cut side down on baking sheet and bake again until LIGHT brown about 10 or 12 minutes. They get pretty crisp and hard, so don't bake any longer than that. Transfer to racks and cool. Store in airtight container. Makes about 3 dozen. If you decide they're getting too hard and crisp put a slice of raw apple in the container with them and they'll soften up a bit. These make a nice dessert served with wine or coffee - great for dunking.