For the dough, combine the flour, sugar, and salt in a mixing bowl. Rub in the butter finely, leaving the mixture cool and powdery. Stir in the eggs with a fork and continue stirring until the dough holds together. Knead lightly once or twice on a lightly floured surface and wrap the dough in plastic wrap. Chill the dough several hours or prepare it up to 2 days ahead.
For the filling, break the chocolate coarsely and combine with the almonds and cinnamon in the bowl of a food processor fitted with the metal blade. And the egg white and pulse the machine on and off at 1-second intervals until the filling is coarsely ground and holding together.
Confectioners’ sugar for finishing
Substitute the filling for Cucidati, below, for the chocolate-almond filling.
For Giulio Nostro’s X Cedro Biscotti (Biscotti X with Citron), use the dough and filling for Paste Nuove,, shaping as directed for biscotti X.
© 1990 Nick Malgieri. All rights reserved.