In large bowl, combine flour and baking powder; stir in almonds.
In medium bowl, whisk together eggs, sugar, butter, vanilla, almond
and rind. Stir into flour mixture until soft, sticky dough forms.
Transfer dough to lightly floured surface; knead once or twice. Form
a ball; divid in two. Roll each into a 12-inch log. Transfer to
ungreased baking sheet. Brush tops with egg white.
Bake 20 minutes. Remove sheet to rack. Let cool 5 minutes.
Remove to cutting board. With sharp chef's knife, and using firm
decisive strokes, cut into 3/4-inch diagonal slices. Return to
baking sheet. Stand them upright, and bake 20-25 minutes until
golden brown. Cool completely on rack. Keep in airtight
container.
