Preheat oven to 350°F.
Mix together baking blend, oat fiber, collagen, salt, baking soda and baking powder and set aside.
Process almonds in a food processor until they are coarsely ground. Set aside.
In a mixer bowl, beat together butter, sweetener, and extract with an electric mixer until pale and fluffy.
Add eggs and beat well.
Mix in Greek yogurt.
Mix in dry mixture at low speed just until combined, then stir in almonds.
Form dough into an 11- by 2-inch log. I used waxed paper to help me form the log.
Place on a large baking sheet that is lined with parchment paper. Trust me on the parchment paper. I did not use it and it was very difficult to transfer the fragile log to a cutting board.
Bake log in middle of oven until pale golden, about 20 minutes. Notice how the log split some while baking.
Cool log on sheet 5 minutes. Reduce oven temperature to 300°F.
Transfer to a cutting board and cut log diagonally into 1/2-inch-thick slices with a serrated knife using a sawing motion. Don't worry if the cookies fall apart a bit. I did a lot of reshaping as I went. You are dealing with a log of partially baked cookie dough and it is pretty forgiving.
Arrange rusks (cookies), cut sides down, on baking sheet and bake in middle of oven until golden, about 18 minutes for a chewy cookie, longer for a crunchy cookie. Transfer to a rack to cool.