1 cup butter
1 1/2 cups sugar

6 eggs
2 teaspoons vanilla

4 cups flour
1 tablespoon baking powder

1 cup coarsely chopped blanched almonds
2 tablespoons grated orange zest (orange part of the peel)
1 teaspoon grated lemon zest (yellow part of the peel)

Beat together butter and sugar until creamy. Beat in eggs, one at a time, beating well after each addition. Beat in vanilla until blended. Beat in almonds and zests until blended.

Divide dough into 6 greased and lightly floured 9x5-inch foil loaf pans. Bake at 350° for about 30 minutes or until tops are lightly browned. Remove from the oven and allow to cool until pans can be handled.

Ease loaves out of the pans and place on a cutting board. Use a very sharp knife and cut each loaf into 3/4-inch slices. Place slices on a cookie sheet and return to oven to lightly toast on both sides. Yields 6 dozen cookies.