Heat oven to 350°F. Lightly grease baking sheets. Combine dry ingredients. Cream butter and sugar together 5 minutes till light and fluffy. Add eggs one at a time and beat till well combined. Add almond extract. Add dry mixture to the creamed mixture alternately with sour cream. Fold in almonds. Divide dough into fourths; shape each portion into a ball. On prepared sheets, roll each ball into a 15 inch log and flatten into arch shape (two logs per sheet). Bake 30 minutes till lightly browned and firm to the touch. Transfer to a cutting board; cut at a 45 angle with a serrated bread knife into 1/2 inch thick slices. Place cut sides down on greased baking sheets. Bake for 5-6 minutes on each side till lightly browned. Remove to racks to cool.