Ingredients
3 large eggs, room temperature1-1/4 cups sugar, divided 3/4 cup canola oil2 to 3 tablespoons grated orange zest2 teaspoons almond extract3 cups all-purpose flour4 teaspoons ground cinnamon, divided 1 teaspoon baking powder1/2 teaspoon salt1 cup unblanched almonds, coarsely chopped1 cup dark chocolate chips
Preparation
Whisk eggs and 1 cup sugar until well blended. Add oil, orange zest and extract; whisk until smooth. In another bowl, whisk flour, 1 teaspoon cinnamon, baking powder and salt; gradually beat into orange mixture. Stir in almonds and chocolate chips. Refrigerate, covered, for 3 hours.
Preheat oven to 350°. Using lightly oiled hands, divide dough into 4 portions. On a parchment-lined baking sheet, shape 2 portions into 7x4-in. rectangles. Repeat with remaining dough. Bake until tops are golden brown, 25-30 minutes.
Cool on pans on wire racks until cool enough to handle. Transfer baked rectangles to a cutting board. Using a serrated knife, cut diagonally into 1-in. slices. Place cut side down on baking sheets. Combine remaining sugar and cinnamon; sprinkle over slices. Bake until golden brown, 10-12 minutes. Remove from pans to wire racks to cool completely. Store in an airtight container.
