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

Cream shortening and sugar; add eggs and beat well. Blend in almond extract. Sift ingredients and add alternately with sour cream. Add almonds with last addition of flour.

Divide dough into 6 equal parts. On lightly floured board shape each into a 15-inch long roll. Place 3 rolls in each of 2 ungreased cookie sheets. Bake in 350 degree oven about 30 minutes, until very slightly browned. Remove rolls from pans and cut 3/4-inch slices at an angle.

Place slices, cut side down, back on cookie sheet. Return to oven and toast 10-15 minutes. Turn rusks and toast second side. Yield: about 7 1/2 dozen. Be sure to cut them right after taken from the oven.