Almond nuts is my favourite! So is this lovely biscuit.....
it costs a lot to purchase them and always thought it was difficult to make until.......
voila.....
Only thing is it's difficult cutting it to thin slices, tends to break when I tried to cut it thin. Definitely you cannot be stingy with the nuts! I suppose you can use this recipe by replacing other nuts like pistachios, add in some orange peel.....but I will sure make this over and over again. Got to get a good knife! I left it a bit too long to cool (had to pick up my kids), so when I got back the `log' was harden....thank God I didn't need a chain saw...:D
Bake it to crisp....maybe next time I will lower the tempreture to prevent burning.
(aikes..I just realised I missed the self raising flour..still it turned out ok!)

Recipe taken fr newspaper - unable to provide source

180g castor sugar, 2 medium sized eggs, 1/8 ts almond essence, 1/4 ts vanilla essence, 40g ground almonds, 135g whole almonds, rinsed and toasted, 50g almond flakes.
sifted: 180g plan flour, 45g self raising flour

Put eggs, essences and castor sugar in a mixing bowl. Beat until mixture turns fluffy. Gradually add sifted dry ingredients and mix in ground almonds. Stir in whole almonds and almond flakes. Combine until mixture turns into a sticky dough. Divide the dough into two portions, Lightly dust your hands with flour and form the potions into two long rolls. Place the rolls on a lightly greased tray and bake in a pre-heated oven at 180c for about 30-35 mins or until lightly golden brown. Place the baked rolls on a wire rack to cool. Using a serrated knife, cut the rolls crosswise into very think slices, Arrange the slices on a baking tray and bake again in a preheated oven at 160c for about 20-25 mins or until compltely dry and crispy. Halfway through baking, turn over the biscotti slices to ensure an evenness in the browning process. Transfer the biscotti to a wire rack to cool completely.