Italian Lemon Almond Biscotti

Ingredients

• 2 cups flour sifted
• 1 cup sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 tablespoons lemon zest finely grated
• 1 cup almonds chopped
• 3 large eggs
• 1 teaspoon vanilla extract

Instructions

1. 1 Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. 2 In a large bowl, combine the sifted flour, sugar, baking powder, and salt.
3. 3 Add the lemon zest and chopped almonds to the dry ingredients and mix well.
4. 4 In a separate bowl, whisk together the eggs and vanilla extract until well combined.
5. 5 Pour the egg mixture into the dry ingredients and stir until a dough forms.
6. 6 Divide the dough in half and shape each half into a log about 12 inches long and 2 inches wide on the prepared baking sheet.
7. 7 Bake in the preheated oven for 25 minutes, or until the logs are golden and firm to the touch.
8. 8 Remove from the oven and allow the logs to cool for 10 minutes. Reduce the oven temperature to 325°F (160°C).
9. 9 Using a serrated knife, slice the logs diagonally into 1/2-inch thick slices.
10. 10 Arrange the slices cut side down back on the baking sheet and bake for an additional 15 minutes, flipping halfway through.
11. 11 Transfer the biscotti to a wire rack to cool completely. They will harden as they cool.
12. 12 Store in an airtight container and enjoy with coffee or tea.