PREHEAT OVEN TO 35F.
Spread almonds on a baking sheet and toast them in oven until lightly golden.
Let cool. Coarsely chop half the nuts.
butter 2 large 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 piece under your hands into a cylinder 15 inches long and about 1 1/2 inches in diameter.
Place 2 rolls, well separated, on each baking sheet and bake 15 to 2 minutes, until very lightly browned and firm to the touch.
With a spatula, carefully transfer the rolls to a cutting board and slice each one diagonally into cookies about 1/2-inch thick.
Set wire racks on the baking sheets and lay out the biscotti on them.
Return them to the oven for 2 to 3 minutes, or until very firm and crisp.
Cool on the racks, then transfer them to a tin for long keeping.
Try adding 1 1/2-to-2 tablespoons of unsweetened cocoa powder to this recipe for a nice variation.
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