Add the olive and mix with a whisk (or with your hand) until sugar is almost dissolved.
Add the orange juice, raki, vanilla, orange zest, and mix to combine.
In another bowl mix 4.5 cups of the flour (580 grams) with the baking powder and the almonds and add them to the olive oil mixture.
Mix gently until just combined and set aside for 15 minutes to rest.
Preheat oven to 356°F (180°C) and line a baking pan with baking sheet.
After 15 minutes, you should have a soft but pliable dough that doesn’t stick to your hands. If it is sticky, add some extra flour, until pliable.
Divide mixture into 4 equal parts and shape 4 cylinders, approximately 1.5 inches (4 cm) in diameter.
Using a knife or another sharp object, cut each cylinder vertically (like the picture) into slices (about 0.5 inch thick) but don’t separate the pieces.
Bake for 30-35 minutes, or until golden. Let them cool.
Bake for about 20-30 minutes or until browned.
Let on a rack to cool.
Some people like to use ground mastic (about 2 tears) and almond extract (2-3 drops) as additional flavorings, but I usually don’t.