It’s right there in between hard and soft and one that you can easily dunk into your coffee without it falling to the bottom of the cup and saving you a trip to the dentist. :)
You will need a large cookie sheet with a lip or 2 small ones + parchment paper and a wire rack of some sort to bake the cookies for the second time.

Ingredients
1 1/3 cups whole almonds, lightly toasted
1 ¾ cups all-purpose flour
2 tsp. baking powder
¼ tsp. table salt
2 large eggs, plus 1 egg white, beaten
1 cup granulated sugar
4 tbsp. butter, melted and cooled
1 tsp. almond extract
½ tsp vanilla extract
Pan spray
Method
1. Place the rack in the middle of the oven and preheat at 325 degrees F. On the parchment, draw two rectangles 8” x 3” with a pencil at least 4” apart (I accidentally did 11 x 3 and they came out fine – just don’t overcook them). Spray the sheet pan with spray and flatten the parchment onto this, pencil side down. Set aside.
2. In a food processor, pulse 1 cup of the almonds until coarse (8 – 10 pulses); transfer to a bowl and set aside. Process the remaining ¼ cup almonds in food processor and grind fine. Add the flour, baking powder, and salt; process to combine. Set aside in a small bowl.
3. In an empty processor, add the eggs and process until doubled in size and look light and creamy – approximately 3 minutes on the lowest speed. With the motor running, add the melted butter, extracts, and process until combined. Transfer the egg mixture to a medium bowl, sprinkle half of the flour over, and gently fold in with a spatula or the back of a spoon. Add the remaining flour and the chopped almonds, gently folding in. Divide the batter in half.
4. Using floured hands often, mold the batter using the rectangles as a guide. Take your time with this. The loaves need to be the same thickness and kind of flat looking. Spray each loaf with pan spray and smooth the surfaces with a spatula. Brush the loaves with the egg white all over the top and the sides. Bake until golden and the tops start to crack (about 25-30 minutes) turning the pan halfway through baking. Let the pan cool for at least thirty minutes before cutting on the bias with a serrated bread knife into ½ inch thick cookies.
Place the cookies cut side down on the wire rack on a rimmed cookie sheet about ¼ inch apart. Bake until golden on both sides for about 30 minutes, flipping the cookies halfway through baking. Let cool and store in an airtight container for 1 month.
Makes approx. 30 cookies