Beat egg yolks until thick and lemon colored. Beat in almond extract. Beat whites untill stiff but not dry and gradually beat in sugar until whites are glossy and very stiff. Fold yolks gently into whites. Fold in sifted dry ingredients. Drop batter by tablespoons onto ungreased cookie sheet, forming into fingers 8 cm long and 3 cm wide. Bake at 180ºC 10 minutes, until light brown. Remove from cookie sheet and cool on rack. Makes 3 dozen.