Heat the oven to 350 F.

Using a stand or hand mixer, cream together the eggs and sugar until lightened in color. Beat in the butter and almond extract.

In a separate bowl, sift together the salt, baking powder, and all-purpose flour (or, if making the Passover version, the potato starch and cake meal).

Fold the dry ingredients into the wet, stir in the sliced almonds, and turn out onto a baking sheet lined with parchment paper. The dough will be very sticky and you’ll need additional flour (or cake meal) to shape it into a loaf, approximately 3 inches high.

Bake for 45 minutes.

With a serrated knife, slice while the loaf is still warm.