In a large mixing bowl, combine 4 cups of all-purpose flour and 2 teaspoons of salt.

In a separate bowl, mix 1 packet of instant yeast with 1 ½ cups of warm water (between 100°F and 110°F) and 2 tablespoons of olive oil.

Stir the yeast mixture into the flour mixture until a shaggy dough forms.

Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic.

Place the kneaded dough in a lightly greased bowl, cover it with a damp cloth, and allow it to rise in a warm place for about 1 hour, or until doubled in size.

Once risen, punch down the dough to release air. Divide the dough into 12 equal pieces.

Roll each piece into a long rope, about 6-8 inches in length, tapering one end to form a point.

In a small bowl, mix 2 teaspoons of garlic powder, 1 teaspoon of dried oregano, and ½ cup of grated Parmesan cheese.

Brush the shaped breadsticks lightly with olive oil, then sprinkle the garlic and herb mixture evenly over them.

Preheat your oven to 400°F and line a baking sheet with parchment paper.

Place the shaped and seasoned breadsticks onto the baking sheet, and gently press a blanched almond into the tapering end of each breadstick.

Bake the breadsticks for 18-20 minutes or until they are golden brown and sound hollow when tapped.

Once baked, remove the breadsticks from the oven and let them cool on a wire rack for 5-10 minutes before serving.