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Categories: Ethnic, Bakery, Biscotti
Yield: 72 Servings
Preheat Oven to 350f. Spread almonds on a Baking Sheet And Toast Them InOven Until Lightly Golden. Let Cool. Coarsely Chop Half The Nuts. butter 2Large Baking Sheets. Mix flour, sugar, salt And baking soda. Beat in eggs,Then Whole And Chopped Nuts. Mix to Obtain a Firm Dough. Knead Briefly,Then Divide Dough Into 4 Pieces. on a Floured Work Surface, Roll Each PieceUnder Your Hands Into a Cylinder 15 Inches Long And About 1 1/2 Inches InDiameter. Place 2 Rolls, Well Separated, on Each Baking Sheet And Bake 15To 20 Minutes, Until Very Lightly Browned And Firm to The Touch. With aSpatula, Carefully Transfer The Rolls to a Cutting Board And Slice Each OneDiagonally Into Cookies About 1/2-Inch Thick. Set Wire Racks on The BakingSheets And Lay Out The Biscotti on Them. Return Them to The Oven For 20 To
- 30 Minutes, or Until Very Firm And Crisp. Cool on The Racks, Then TransferThem to a Tin For Long Keeping.
Try Adding 1 1/2-to-2 Tablespoons of unsweetened cocoa powder to ThisRecipe For a Nice Variation.