Step 1

Preheat oven to 350° F (180° C). Position rack in the center.

Step 2

Grease and flour (or use non-stick spray) three 8.5 x 4.5 inch loaf pans.

Step 3

In a medium bowl, sift together flour, baking powder and salt. Set aside.

Step 4

In a large mixing bowl, or bowl of electric mixer fitted with whisk attachment beat the eggs on medium speed until light and frothy (about 2-3 minutes).

Step 5

Add the sugar gradually and whisk for another minute or so.

Step 6

Add the oil and extracts. Whisk for another minute.

Step 7

Incorporate the flour mixture. Mix until combined.

Step 8

Pour mixture in the 3 prepared loaf pans.

Step 9

Bake for 20-25 minutes or until firm to the touch

Step 10

Remove from loaf pans and let cool for a few minutes.

Step 11

Transfer to cutting board.

Step 12

Using a serrated knife, slice cookies about 1/4 inch thick (or thicker).

Step 13

Place slices flat down on parchment lined baking sheets, and bake for about another 5-8 minutes or longer, depending on your personnel preference and your oven (the longer they stay in the oven, the crispier they get). Make sure to turn the slices over to ensure even toasting.

Step 14

Can be stored at room temperature for a few weeks...if they last that long.