3 eggs
3/4 C sugar
2 t vanilla
3/4 C vegetable oil
3 C all purpose flour
2 t baking powder
1/4 t salt
1/2 t cinnamon
1/2 C almond slices or slivers

topping
2 T sugar
1/4 t cinnamon

1. Beat eggs and sugar in medium mixing bowl until light and fluffy. Add 
   vanilla and oil. Sift flour, baking powder, salt, and cinnamon into wet 
   mixture. Stir until combined. Gently stir in almonds.
2. Put covered dough in refrigerator for 1 hour to chill and firm up.
3. Preheat oven to 350
4. Separate dough into two equal portions. Shape each portion into a rect-
   angle about 5 inches x 10 inches, and 1-inch thick. Place them on an 
   ungreased baking sheet.
5. Bake for 25 minutes until golden and firm to the touch. Remove from oven.
6. Reduce oven temperature to 250.
7. Let logs cool for 20 minutes while you mix the sugar and cinnamon for
    the topping
8. Carefully slice through the marks, creating long, 1-inch wide cookies.
   Place cut sides into the cinnamon-sugar to coat. Place cookies back on
   baking sheet and bake again until they are toasted (about 20 minutes).