Preheat the oven to 350 degrees. Spread the almonds on a baking sheet and toast for 8-10 minutes. Let cool. Reduce oven temperature to 300 degrees. Line 2 baking sheets with parchment paper.
Stir together dry ingredients. In a separate small bowl, lightly beat the eggs and vanilla. Blend the liquid ingredients into the dry ingredients at lowest speed. The dough will be heavy and sticky. Pour in the nuts, beating just until the nuts begin to break. Turn out onto a floured surface and fold over to distribute the nuts.
Divide the dough into 3 equal parts. Working with lightly floured hands on a lightly floured surface, form each part into a log and place on the parchment paper.
Bake for 50 minutes. Remove fron the oven to cool for 5 minutes, leaving the oven on. Gently remove the parchment paper and place the logs on a cutting board. Cut the logs into 1/2 inch pieces on the diagonal. Place the cookies, cut side up, on the two baking sheets and toast in the oven for 30-35 minutes. Cool on a rack. Store the cookies in a container that admits air which will keep them from softening.