The classic Ashkenazi Jewish almond cookie similar to biscotti, but softer and fluffier.
Beat eggs and sugar. Add oil and remaining ingredients.
Divide batter into three parts.
Preheat oven to 350 degrees Fahrenheit. Grease a cookie sheet.
Arrange three individual strips of heavy aluminum foil on cookie sheet. Spread batter evenly into the three sections.
Bake at 350 degrees Fahrenheit for 25 minutes. Cool slightly.
Cut into half-inch slices and lay flat on the cookie sheet.
Bake an additional 40 minutes at 275 degrees Fahrenheit.
Styling and Photography by Hadassah Baalness