Biscotti Di Pratto

Directions

Preheat oven to 350℉ (180℃).

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, return 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℉ (150℃).

Grease baking sheet and dust with flour; set aside.

In a small bowl, beat 3 eggs, vanilla and 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 incorporate 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 1½ inches in diameter).

It will flatten as it bakes.

Place on prepared baking sheet.

Bake 45 to 50 minutes.

Remove from oven and let rest 5 minutes.

Turn oven down to 275℉ (140℃).

With a serrated knife, cut logs into ¾ inch 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 to 25 minutes, turning slices ½ way through baking time.

Remove from oven; allow to cool completely before sealing in containers.

They will stay fresh up to 1 month.