Heat the oven to 375° and set a rack to the center position.

Line a baking sheet with parchment paper. On another baking sheet, scatter the almonds and bake until fragrant and lightly browned, about 12 minutes. Let cool to room temperature, then transfer to a food processor and coarsely chop.

In a stand-mixer using the paddle attachment or in a large bowl using a hand mixer, beat the eggs alone first and then with the sugar, about 2 minutes. Reduce to low speed and beat in the oil and vanilla.

In another bowl, combine the flour, baking soda, and salt. While mixing on low speed, add first the flour mixture and then the almonds and just mix to combine. Using a rubber spatula and gloved hands, form the batter into two, evenly spaced, log-like shapes approximately 3” wide by 10” long on the prepared baking sheet. Bake until the cookies set and become lightly browned, about 30 minutes.

Let cool to room temp, about 1 hour. Reduce the oven to 300℉. Using bench scrapers, transfer the logs to a cutting board and slice 3⁄4” thick on the diagonal.

Return the sliced cookies to the baking sheet, now lined with a new piece of parchment paper. Bake until the cookies become lightly browned and completely firm, about 30 minutes.

Let sit for 5 minutes then transfer to a cooling rack to finish cooling. Hold in an air-tight container for up to 2 weeks.