Preheat oven to 35.
Sift together the flour, baking soda, baking powder, salt and
pepper.
In a large bowl mix together the butter and sugar until light and
fluffy.
Add the eggs, beating them in one at a time. Add the orange and lemon zests and the vanilla and almond extracts.
Fold in the sifted dry ingredients and nuts, being careful not to
overmix.
Shape the dough into a flattish log appx 3 inches wide and a
length that comfortably fits your baking sheet.
If necessary, make 2 logs. Lay the logs on a greased cookie sheet and bake in oven for appx 2 mins.
Remove from the oven and let cool.
Using a serrated bread knife, cut the log or logs crosswise into
3/4 inch wide pieces.
Lay the cookies cut side down on a greased cookie sheet and
bake again at 35 until golden brown, about 15 minutes.
Remove from oven and let cool.
Store in tins. Makes 24 cookies
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