Preheat oven to 350°F (175°C).

In a large bowl, whisk together the flour, baking soda, and salt.

In a separate bowl, beat the shortening until creamy.

Gradually add the sugar, about 1/3 at a time, beating well after each addition.

Once well blended, add the eggs, one at a time, beating well after each addition.

Stir in the almond extract.

Gradually mix in the dry ingredients, about 1/3 at a time, alternating with the sour cream.

Ensure the mixture is well combined, it will be stiff.

Fold in the finely chopped almonds.

Divide the dough in half and shape into logs.

Place the logs on a baking sheet lined with parchment paper.

Bake for 30 minutes, or until lightly golden.

Remove from oven and let cool slightly.

Slice the logs into 1/2-inch thick slices.

Arrange the slices on the baking sheet.

Bake for another 10-15 minutes, or until golden brown and crisp.

Let cool completely on a wire rack before serving.