Biscotti Croccanti (Crisp Biscuits)

Ingredients:

1 lb. flour
1/2 lb. granulated sugar
¼ lb. almonds (whole and shelled)
1 tablespoon pine-seeds
1½ oz. butter
A pinch of anise-seeds.
5 eggs
A pinch of salt

Preparation:

• Leave back the almonds and pine-seeds to add them afterward, and mix everything with four eggs, so as to use the fifth if it is necessary to make a soft dough.
  
• Divide into four cakes half an inch thick and as large as a hand, place them in a baking tin greased with butter and sprinkled with flour.
  
• Glaze the cakes with yolk of eggs. Bake in the oven, but only as much as will still permit cutting the cakes into slices, which you will do the day after, as the crust will then be softened.
  
• Put the slices on baking tray and back in the oven, so that they will be toasted on both sides and you will have the crisp biscuits.