Basic Biscotti
==============
 
4 oz blanched almonds
2 1/2 c. flour
2 c. granulated sugar
1/4 t. salt
1/4 t. baking soda
3 eggs
 
Preheat oven to 350 degrees Fahrenheit.  Spread almonds on a baking sheet and
toast them in oven until lightly golden. Let cool. Coarsely chop half the 
nuts. Butter 2 large baking sheets. 

Mix flour, sugar, salt and baking soda. Beat in eggs, then whole and chopped 
nuts. Mix to obtain a firm dough. Knead briefly, then divide dough into 4 pieces.
 
On a floured work surface, roll each piece under your hands into a cylinder 15 
inches long and about 1 1/2 inches in diameter. Place 2 rolls, well separated, 
on each baking sheet and bake 15-20 minutes, until very lightly browned and firm 
to the touch. 

With a spatula, carefully transfer the rolls to a cutting board and slice each 
one diagonally into cookies about 1/2-inch thick. Set wire racks on the baking 
sheets and lay out the biscotti on them. 

Return them to the oven for 20-30 minutes, or until very firm and crisp. Cool on 
the racks, then transfer them to a tin for long keeping.

Try adding 1 1/2-to-2 tablespoons of unsweetened cocoa powder to this   recipe 
for a nice variation.