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Ingredients:
4 ounces blanched almonds
1 stick of butter
2 1/2 cups flour
2 cups granulated sugar
1/4 teaspoon salt
1/4 teaspoons baking soda
3 eggs

Directions:
Preheat the oven to 350 degrees Fahrenheit. Spread the almonds on a baking sheet and toast them in the oven until lightly golden. Cool them. Coarsely chop half of them, leaving the rest whole. Butter two large baking sheets.

Mix butter, sugar, flour, salt and baking soda together. Beat in the eggs and then the whole and chopped almonds, to obtain a firm dough. Knead the dough briefly, then divide it into 4 pieces. On a lightly floured work surface, roll each piece under your hands into a cylinder 15 inches long and about 11/2 inches in diameter. Place two rolls, well separated, on each baking sheet and put them in the oven for 15 to 20 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 20 to 30 minutes, or until the biscotti are very firm and crisp.

Let the biscotti cool on the racks, then transfer them to a tin for keeping.


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