Beat eggs and sugar together until light. Add the creamed butter and the almonds.
Sift dry ingredients and add a little at a time to first mixture, beating well after each addition.
Spread the dough 1½ inches thick on a lightly buttered baking sheet. Bake in a preheated 375° oven 15 minutes.
Remove from baking sheet and cut rusk diagonally into pieces ¾ inch thick. Cool.