- 5 eggs

- 500 grams sugar (2 ¾ C)

- 500 grams flour (4 ½ C)

- 500 grams unblanched almonds (4 C)

1. Beat the eggs adding the sugar a little at a time. Beat until very smooth.

2. Add the flour and the almonds to the sugar and egg mixture. Mix together but do not over mix.

3. On a floured board roll dough into 4 long logs about 12 inches long and 2 inches wide. Dough  will be very sticky but rolling it on flour will make it more manageable. 

4. Place on cookie sheets lined with baking paper.

5. Bake in a preheated 350 degree oven for about 25 minutes or until golden on bottom and slightly golden on top.

6. Remove from baking pans and let cool on wire racks until cool but still slightly warm to the touch.

7. Slice into biscotti shapes about ½ inch thick.

8. Put back onto unlined (ungreased) cookie sheets. Rebake about 2

minutes per side until slightly golden. The word biscotti means twice- baked. Since these cookies are "baked twice", they are called biscotti in Italian. There are many varieties of biscotti in Italy. These are called torroncini because they resemble the Italian nougat candy torrone, a very popular Christmas delicacy in Italy

9. Remove from baking pans and cool on wire racks until completely