Biscotti Di Prato

Ingredients

120 gr almonds
500 gr unbleached all-purpose flour
350 gr granulated sugar
3 extra eggs
1 gr salt
1 gr saffron
1 extra egg
60 gr mixed blanched
16 gr is incorporated
3/4 in diameter
8 rolls with it
45 degree angle every
3/4 get the shape required for this type of little cookie

Instructions

NOTE: These cookies are much better eaten after 2 or 3 days, when they have softened a little; keep them in a paper bag. If you wish to keep them indefinitely, transfer after a week to a jar or can. Serves 8 to 10.