Swedish Almond Toasts - eggs

Method

• Heat oven to 350F and lightly butter and flour a large baking sheet.
• Stir the eggs, instant coffee, and vanilla in a small bowl until well blended, set aside.
• Mix the flour, baking powder and salt in a medium bowl, set aside.
• Beat the butter and sugar in a large bowl with an electric mixer on medium speed until light and fluffy.
• Beat in the egg mixture.
• Gradually add the flour mixture, beating well after each addition.
• Stir in the almonds.
• Divide the dough into 2 equal portions.
• On a lightly floured surface, shape the dough into 2 logs, each 8 inches long, 2 inches wide and 1 inch thick.
• Place the 2 logs 2 inches apart on the prepared baking sheet.
• Bake for 30-40 minutes until lightly browned.
• Set the baking sheet on a wire rack to cool for 10 minutes.
• Remove the logs from the baking sheet and place on a cutting board.
• Using a serrated knife, cut each log diagonally into 3/4 inch thick slices.
• Place the slices upright and 1/2 inch apart on the baking sheet.
• Bake for 20 minutes or until slightly dry.
• Remove the toasts from the baking sheet.
• Cool completely on the wire rack.
• Store in a tightly covered container.