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Biscotti

1 cup unblanched almonds
1 3/4 cups white flour, unsifted
1/2 cup whole wheat flour
1/2 cup turbinado sugar
1 1/2 tsp. baking soda
3 large eggs
1/2 tsp. vanilla

Roast almonds in a 350F oven for 10-15 minutes until lightly browned.
Cool to room temperature. Mix together dry ingredients in a large
bowl reserving about 1 cup. Lightly beat eggs and vanilla and add.
Work mixture until dough coheres adding reserved dry ingredients
if necessary. Add nuts and knead until they are evenly distributed.
Divide into thirds and rest for a few minutes. Then shape into
slabs about 1" wide and 12-14" long. Place on a lightly oiled
cookie sheet and bake at 300F for 50 minutes. Cool on a rack for
5 minutes then cut diagonal bars 1/2" thick. Lay the cookies on
their sides and return to the oven for 50 minutes. Store in a
paper bag for 5-6 days before serving. Yield: about 4 dozen.

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