| 1 | Preheat oven to 350 degrees. |
| 2 | On a baking sheet, roast blanched and unblanched almonds until blanched almonds start to brown, shaking pan occasionally; 5 to 8 minutes. |
| 3 | Remove blanched almonds, place in blender container and grind until it turns to powder. |
| 4 | Set aside. |
| 5 | Meanwhile, ret urn whole almonds to oven 2 to 3 minutes longer. |
| 6 | Remove and chop whole almonds roughly with knife, leaving large chunks. |
| 7 | Set aside. |
| 8 | Turn oven down to 300 degrees. |
| 9 | Grease baking sheet & dust with flour; set aside. |
| 10 | In a small bowl, beat 3 eggs, vanilla & extract. |
| 11 | In large bowl, mix together flour, sugar, baking soda, salt and ground almonds. |
| 12 | Make a well in the center and add the eggs, blending to gradually incor- porate all of flour mixture. |
| 13 | You should have a stiff dough. |
| 14 | If it is too stiff to hold together, add a little water. |
| 15 | Add the crushed almonds and knead them evenly into the dough. |
| 16 | Divide dough into 3 portions. |
| 17 | Form each into a long log, rounded or slightly oval (about 1 ?inches in dia- meter). |
| 18 | It will flatten as it bakes. |
| 19 | Place on prepared baking sheet. |
| 20 | Bake 45 - 50 minutes. |
| 21 | Remove from oven and let rest 5 minutes. |
| 22 | Turn oven down to 275 degrees. |
| 23 | With a serrated knife, cut logs into ? slices. |
| 24 | (note: unlike slicing a loaf of bread, straight across its width, cut biscotti on a 45 degree angle). |
| 25 | Lay slices flat on 2 baking sheets. |
| 26 | Return to oven for 20 - 25 minutes, turning slices ?way through baking time. |
| 27 | Remove from oven; allow to cool completely before sealing in containers. |
| 28 | They will stay fresh up to 1 month. |
| 29 | Per ronda eikenberry |
