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1
Preheat oven to 375 degrees.
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2
Place the blanched and unblanched almonds on a tin foil cookie sheet.
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3
Toast in the preheated oven for 15 min till lightly golden.
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4
Grind 2 ounces of mixed toasted almonds very fine.
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5
Cut the remaining almonds in two or possibly three pcs.
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6
Place flour on a pasta board in a mound; make a well in the center.
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7
Put the sugar and Large eggs in the well.
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8
Mix together well.
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9
Add in the salt, saffron, and baking soda.
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10
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.
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11
are mixed.
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12
Set the left over flour aside.
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13
Knead the dough for 10 to 15 min.
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14
Add in finely grnd almonds and the almond pcs.
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15
Knead for 2 to 3 min more.
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16
Put in the rest of the flour.
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17
Preheat oven to 375 degrees.
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18
Divide the dough into 8 pcs.
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19
With your hands, shape each piece into a long thin roll, about 3/4 inch in diameter; then place widely apart on a buttered floured cookie sheet.
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20
Beat the egg white slightly in a small bowl and lightly coat the tops of the 8 rolls with it, using a pastry brush.
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21
Put the baking sheet in the preheated oven for 18 to 20 min.
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22
Remove the rolls from oven (they will expand in size sideways) and cut with a long slicing knife at a 45 degree angel every 3/4 inch to get the shape required for this type of little cookie or possibly biscotti.
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23
Place the biscotti back in the oven, this time at 275 degrees for 35 to 40 min.
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24
They will be very dry.
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25
Remove from oven and let cold.
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26
Note: These cookies are much better eaten after 2 or possibly 3 days after they have softened a little.
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27
Keep them in a paper bag.
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28
Usual way of eating them is dipped in a dessert wine.
