BISCOTTI DI PRATO
Hard Almond Cookies for Dunking

1 pound unbleached all purpose flour
1 pound sugar
4 large eggs
2 teaspoons baking powder
½ teaspoon salt
1 tablespoon almond extract
4 ounces whole peeled almonds, lightly toasted
4 ounces roasted unsalted peanuts

Preheat oven to 375 F.
Mix the flour, sugar, eggs, baking powder, salt and almond extract into a dough and knead it. Add the almonds and peanuts.
Roll out the dough on a lightly floured surface and cut it into thin (1 ½-inch) sticks as long as your cookie sheet.  Keep flour handy --  it is a sticky dough.
Put the sticks on buttered, floured cookie sheets and bake for about 15 minutes, or until they are pale gold. Let them cool, then cut them on the diagonal into ½-inch slices. Return them to the oven at 300 F. for about 10 minutes.  Let them cool before serving them, to be dipped in Vin Santo, Marsala, or any other sweet dessert wine. 

Makes about 4 dozen biscotti.