These sliced nut cookies are sometimes called “Jewish biscotti.”
Preheat oven to 375°. Mix butter at medium speed until smooth. Slowly add sugar; continue mixing until light and creamy. Add eggs, vanilla extract, almond extract, flour, salt, baking powder, and almonds; mix well. Pour out dough onto a floured countertop. Form into three 1-inch-high loaves; transfer onto parchment-lined sheets. Dust with cinnamon sugar and bake about 20 minutes, until lightly browned. Turn oven down to 350°. When cool, cut loaves into 1-inch slices. Lay slices on their sides and toast lightly, 5–10 minutes.