Biscotti Di Prato

• 3/4 c. whole almonds
• 3 eggs
• 1 tsp. vanilla
• 1/4 tsp. almond extract or 2 tsp. anise extract
• 2 c. all-purpose flour
• 7/8 c. granulated sugar
• 1 tsp. baking soda
• dash of salt

1. Preheat oven to 350u0b0.
2. Place almonds in shallow pan and bake until golden brown (8 to 10 minutes).
3. Let cool.
4. Reduce oven to 300u0b0.
5. In small bowl, whisk together the eggs, vanilla and extract. In mixing bowl, combine the flour, sugar, baking soda and salt. Add egg mixture and mix until blended, about 1 minute.
6. Cut almonds in half and mix in.
7. Divide dough in half.
8. On greased and floured baking sheet, pat out dough into 2 logs, about 1/2-inch high, 1 1/2-inches wide and 12-inches long, spacing them about 2 inches apart.
9. Bake at 300u0b0 for 40 to 50 minutes or until golden brown. Transfer to wire rack.
10. Cool 5 minutes.

whole almonds, eggs, vanilla, almond, flour, sugar, baking soda, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=751386 (may not work)