Preheat Oven to 350 degrees. Lightly grease a cookie sheet; set aside.
In a medium bowl stir together flour, baking powder, and salt. In a large bowl combine eggs, sugar, oil, and vanilla; beat with an electric mixer on medium speed until combined. Beat in as much of the flour mixture as you can with the mixer. Using a wooden spoon, stir in any remaining flour mixture.
Drop dough by rounded teaspoons 2" apart onto the prepared cookie sheet.
Bake for 12 to 15 minutes or until golden. Transfer cookies to a wire rack; cool.
When cookies are cool, spread with Almond Icing. If desired, sprinkle lightly with multicolored candies.
Almond Icing: In a medium bowl stir together 1 cup sifted powdered sugar, 1/2 teaspoon almond extract, and 1 to 2 T milk to make icing of spreading consistency. If desired, tint with food coloring.
To store: Place in layers separated by waxed paper in an airtight container; cover. Store iced cookies at room temperature for up to 3 days. Freeze undecorated cookies for up to 3 months. Thaw cookies, then decorate.
Time: 1 hour Makes: 5 dozen
These cookies are similar to the ones gotten at the Italian bakery when I was growing up. This recipe came from: http://www.bhg.com/recipe/desserts/almond-sweets/.