Biscotti Di Prato Little Almond Cookies Recipe - almonds

Method

• Preheat the oven to 375F.
• Place both the blanched and unblanched almonds on a cookie sheet and toast in the preheated oven for 15 min, till golden.
• Grind 4 ounces of mixed blanched and unblanched almonds very fine, then cut the remaining toasted almonds into two or possibly three pcs each.
• Place the flour on a pasta board in a mound and make a well in the center.
• Put the sugar and Large eggs in the well.
• Mix the sugar and Large eggs together well, then add in the salt, saffron, and baking soda.
• Mix thoroughly and when all the ingredients in the well are well integrated, incorporate the flour little by little, till all but about 2 Tbsp.
• is incorporated.
• Set the leftover flour aside.
• Knead the dough for 10 to 15 min, then add in the very finely grnd almonds and the almond pcs.
• Knead for 2 to 3 min more, incorporating the remaining flour.
• Divide the dough into 8 pcs.
• With your hands, shape each piece into a long, thin roll about 3/4 inch in diameter, then place, widely apart on a buttered and floured cookie sheet.
• Beat the egg white slightly in a small bowl and lightly coat the tops of the 8 rolls with it, using a pastry brush, then put the baking sheet into the preheated oven for 18 to 20 min.
• Remove the rolls from the oven (they will expand in size sideways) and cut them with a long slicing knife at a 45-degree angle every 3/4 inch to get the shape required for this type of little cookie, or possibly biscotti.
• Place the biscotti back in the oven, this time at 275F, for 35 to 45 min.
• They will be very dry.
• NOTE: These cookies are much better eaten after 2 or possibly 3 days, when they have softened a little; keep them in a paper bag.
• If you wish to keep them indefinitely, transfer after a week to a jar or possibly can.
• Serves 8 to 10.