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1
Preheat the oven to 375F (190C).
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2
Place both the blanched and unblanched almonds on a cookie sheet and toast in the preheated oven for 15 minutes, until golden brown.
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3
Grind 4 ounces of mixed blanched and unblanched almonds very fine, then cut the remaining toasted almonds into two or three pieces each.
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4
Place the flour on a pasta board in a mound and make a well in the center.
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5
Put the sugar and eggs in the well.
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6
Mix the sugar and eggs together well, then add the salt, saffron, and baking soda.
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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 tablespoons is incorporated.
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8
Set the leftover flour aside.
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9
Knead the dough for 10 to 15 minutes, then add the very finely ground almonds and the almond pieces.
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10
Knead for 2 to 3 minutes more, incorporating the remaining flour.
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11
Divide the dough into 8 pieces.
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12
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.
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13
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 minutes.
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14
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 biscotti.
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15
Place the biscotti back in the oven, this time at 275F, for 35 to 45 minutes.
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16
They will be very dry.
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17
NOTE: These cookies are much better eaten after 2 or 3 days, when they have softened a little; keep them in a paper bag.
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18
If you wish to keep them indefinitely, transfer after a week to a jar or can.
