Preheat the oven to 190 ° and, when it has reached the temperature, let toast the almonds on a baking sheet for 3-4 minutes; then remove them from the oven and allow to cool. Place the 4 whole eggs and egg yolk in a bowl and add a pinch of salt and sugar. Whisk well until mixture is puffy and fluffy. Add the warm melted butter and stir; incorporated sifted flour with baking powder and mix all ingredients well. Add the almonds and put the mixture on a floured surface. Compacted by hand to achieve a uniform ball. Divide the dough into two or three balls of the same size and derived from these two or three loaves about 30cm long; put them in the oven covered with parchment paper and brushed with whole egg slightly beaten. Cook for 20 minutes at 190 °. Remove the loaves, let cool a few minutes and proceed to cut them diagonally to derive nooks of about 1-1.5 cm. Arrange the biscuits obtained again on the plate and do "biscottare" in the oven at 170 degrees for about 10-15 minutes. Extract the nooks obtained and expect them to be very cold to enjoy them.
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