| Ingredient | Weight (g) | Baker's % | Calc Wt. |
|---|---|---|---|
| 00 or cake flour | 280 | 100.0% | 280 |
| Slivered almonds (toast in m/w) | 140 | 50.0% | 140 |
| Granulated sugar | 150 | 53.6% | 150 |
| Olive oil | 30 | 10.7% | 30 |
| Eggs (2 large, beaten) | 100 | 35.7% | 100 |
| Orange zest (1 Tbs, optional) | 6 | 2.1% | 6 |
| Baking powder (1 tsp) | 2 | 0.7% | 2 |
| Almond extract (¼ tsp) | 3 | 1.1% | 3 |
| Salt (pinch) | 1 | 0.4% | 1 |
| Anise/fennel seed | 2 | 0.7% | 2 |
| TOTAL | 714 | 255.0% | 714 |
Preheat oven to 350°F or 180°C.
Beat the eggs in a large bowl and add the sugar, oil, zest, and almond extract. Make sure the mixture is well mixed but it doesn't need to be creamed.
Once everything is incorporated, add the flour, baking powder and salt. Mix this well until it is homogeneous and all the flour is incorporated into the mixture. The bowl should be clean on the sides but be careful not to overmix it. Add the almonds and mix again.
Form the mixture into logs about two inches thick. Chill in fridge. Put them on a cookie sheet lined with parchment paper and onto the middle rack of the oven.
Bake for 30 minutes or until the middle looks as though there are no raw bits. Remove from the oven and let cool enough to be able to handle. Slice the loaves into slices roughly ½ inches thick.
Place slices on their sides and put them back onto the cookie sheet. Place the pan back into the oven and let them cook again for 4 to 5 minutes. Remove them from the oven and let them cool to room temperature before eating. Store them in a sealable cookie jar for up to 3 weeks.