In the '90s, our co-founder, amandahesser, considered starting a biz-cotti business around these almondy classics. The business wasn't meant to be (life happened, go figure!), but luckily for us, she's shared the recipe for our Holiday Cookie Chronicles.
Spread the almonds on a baking sheet and bake for 5 to 7 minutes, until they are toasted and beginning to release their oil. A good indication that they are done is when you can smell them. Remove from the oven and let them cool completely. Lower your oven temperature to 300°F .
Butter and flour a large baking sheet. Mix the 2 cups flour, sugar, baking soda, and salt in a large bowl. Scoop out 1/3 cup and set aside. In a separate bowl, lightly beat the eggs with a fork and stir in the vanilla. Make a well in the center of the dry ingredients and pour in the egg mixture. Gradually draw in the dry ingredients, mixing the dough until it begins to clump together in a shaggy mess. Do this as quickly and lightly as possible.
Pat out the dough into a rough 7 x 5-inch rectangle and press in the almonds. Adding the reserved flour mixture when needed, fold the dough like a business letter, and cut in half lengthwise with a pastry scraper. Flour your hands and gently roll each half into a long rope about 2 inches thick. Transfer one rope to the baking sheet and pat it lightly to flatten to 1/2 inch thick. Repeat with the other half, making sure that the halves are at least 3 inches apart on the baking sheet.
Immediately after removing from the oven, use a spatula to transfer each half to a cutting board. Using a large chef's knife and working in firm downward motions, cut each half diagonally into 1/2-inch slices. Lay the slices, cut-sides down, on the baking sheet and return to the oven to dry and toast, 15 to 20 minutes. Cool on baking racks. These cookies improve with age, and if stored in a cookie jar or tin, they will keep for several weeks.
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