1/2 cup oil
1 1/4 cup sugar
1/3 cup honey
3 egg yolks
2 teaspoons pure vanilla
1 teaspoon pure almond extract
Scrapings of one vanilla bean
3 3/4 cups all purpose flour
1/2 teaspoon salt
1 tablespoon baking powder
3/4 cup whole, blanched almonds, lightly toasted
1/2 cup ground almonds
1 egg white, whisked
about 1/2 cup flaked almonds
Preheat oven to 350 degrees. Double up baking sheets and line top one with parchment paper.
In a mixer, blend the oil, sugar, honey, eggs, egg yolks, vanilla, almond extract, and vanilla scrapings.
Add flour, baking powder, salt, and whole and ground almonds. Blend well to make a firm batter.
Form into 2 logs, about 10 inches by 3 or 4 inches.
Brush top of logs with egg white, then sprinkle on flaked almonds.
Bake 40-45 minutes until lightly golden and firm.
Cool well. Meanwhile, reduce heat to 325 degrees.
Cut logs into diagonal slices, about an inch thick.
Rebake, turning once, about 12 to 16 minutes.
By Marcy Goldman, Globe Corresponden