Basic Biscotti

4 ounces blanched almonds
2-1/2 cups all-purpose flour
2 cups granulated sugar
1/4 teaspoon salt
1/4 teaspoon baking soda
3 large eggs
Preheat oven to 350 F. 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.