They make terrific holiday gifts. I make up several batches at one time, plus they store well in tin cans or airtight bags but they usually don't last for long. Some prefer to dip them in tea or coffee as an after dinner treat. But my family prefers to crunch these crisp biscuits straight, anytime.

1 c. sugar
1/2 c. butter, melted and cooled
2 to 3 tbsp. orange extract plus 2 tbsp. almond extract (lemon extract works well, too)
3 eggs
2 3/4 c. flour
2 tsp. baking powder
1 c. toasted, sliced almonds

Combine sugar, butter and extract. Beat in eggs until lightly. Combine flour and baking powder. Sift into sugar mixture. Stir thoroughly. Add nuts. Cover and refrigerate 2 to 3 hours.

Shape with hands on greased cookie sheet. Make 2 long thin loaves or 3 shorter ones about 1/2 inch thick.

Bake at 375 degrees for 15 to 20 minutes until lightly browned. Let cool on cookie sheet about 10 minutes. Cut into 3/4 inch slices. Place slices close together, cut side down. (They should all fit).

Bake again at 375 degrees for 10 to 15 minutes longer or until lightly toasted and golden around the edges. Cool on wire racks. Store in airtight containers. Makes 4 dozen cookies.