Biscotti Di Prato (Little Almond Cookies)

Directions

1. 1

   2 oz Almonds, blanched 6 oz Almonds, unblanched 4 c Unbleached all-purpose flour 1 3/4 c Granulated sugar 3 Extra-large eggs 1 pn Salt 1 pn

2. 2

   Place both the blanched and unblanched almonds on a cookie sheet and toast in the preheated oven for 15 minutes, until golden brown

3. 3

   Grind 4 ounces of mixed blanched and unblanched almonds very fine, then cut the remaining toasted almonds into two or three pieces each

4. 4

   Place the flour on a pasta board in a mound and make a well in the center

5. 5

   Put the sugar and eggs in the well

6. 6

   Mix the sugar and eggs together well, then add the salt, saffron, and baking soda

7. 7

   Mix thoroughly and when all the ingredients in the well are well integrated, incorporate the flour little by little, until all but about 2 t

8. 8

   Set the leftover flour aside