A classic almond biscotti recipe, also known as cantuccini cookies.
Preheat oven to 375F.
Grease and flour two baking sheets.
Spread almonds on an ungreased baking sheet and bake until lightly browned, about 15 minutes.
Let cool, and once cool grind 1/2 cup of almonds in a food processor.
Coarsely chop the remaining almonds in about 3 pieces for each almond and set aside.
Combine flour, sugar, salt, saffron powder, baking soda and ground almonds in a bowl and mix to blend.
Make a well in the center and add the eggs.
Stir to form a rough dough.
Transfer to a floured surface and knead until well blended.
Knead in the chopped almonds.
Divide dough into 3 equal parts and roll into logs that are 1 inch in diameter.
Place on one of the prepared baking pans and brush with egg white.
Bake for 20 minutes, remove from oven and lower oven temperature to 275F.
Using a sharp knife, cut each log at an angle into 1/2 inch slices.
Return slices onto baking sheets (now you may need two sheets) and bake for 25 minutes.
Transfer to a wire rack to cool.