1/4  C             Almonds -- blanched
     3/4  C             Almonds -- whole unblanched
   4                    Eggs -- divided
   1      Tsp           Vanilla
     1/4  Tsp           Almond extract
   2 1/4  C             Flour
   1      C             Sugar -- white
   1      Tsp           Baking soda
   1      Pinch         Salt
Preheat oven to 350 degrees.
 On a baking sheet, roast blanched and unblanched almonds until blanched
almonds start to brown, shaking pan occasionally; 5 to 8 minutes.  Remove
blanched almonds, place in blender container and grind until it turns to
powder.  Set aside.  Meanwhile, ret
urn whole almonds to oven 2 to 3 minutes longer.  Remove and chop whole
almonds roughly with knife, leaving large chunks.  Set aside.  Turn oven
down to 300 degrees.  Grease baking sheet & dust with flour; set aside.
In a small bowl, beat 3 eggs, vanilla & extract. In large bowl, mix
together flour, sugar, baking soda, salt and ground almonds.
 Make a well in the center and add the eggs, blending to gradually incor-
porate all of flour mixture.  You should have a stiff dough.
If it is too stiff to hold together, add a little water.  Add the crushed
almonds and knead them evenly into the dough. Divide dough into 3
portions.  Form each into a long log, rounded or slightly oval (about 1
1/2 inches in dia- meter).  It will flatten
 as it bakes.
Place on prepared baking sheet. Bake 45 - 50 minutes. Remove from oven and
let rest 5 minutes.  Turn oven down to 275 degrees. With a serrated knife,
cut logs into 3/4" slices. (NOTE: Unlike slicing a loaf of bread, straight
across its width, cut biscotti
 on a 45 degree angle.) Lay slices flat on 2 baking sheets. Return to oven
for 20 - 25 minutes, turning slices 1/2 way through baking time. Remove
from oven; allow to cool completely before sealing in containers. They
will stay fresh up to 1 month.
 per Ronda Eikenberry