Classic Italian Almond Biscotti

Preheat your oven to 350°F (180°C) and line a large baking sheet with parchment paper.

Spread the whole almonds on a baking sheet and toast them in the oven for 8-10 minutes until fragrant. Let them cool completely.

In a medium bowl, whisk together the flour, sugar, baking powder, and salt.

In a separate small bowl, beat the eggs with the vanilla extract and lemon zest.

Pour the wet ingredients into the dry ingredients and mix until a dough begins to form. Fold in the toasted almonds.

Turn the dough onto a lightly floured surface. Divide it into two equal portions and shape each into a smooth log, about 8-10 inches long and 2 inches wide.

Place the logs on the prepared baking sheet and bake for 25 minutes or until firm to the touch.

Remove from the oven and let the logs cool on the tray for about 15-20 minutes until they are cool enough to handle.

Using a serrated knife, cut the logs on a slight diagonal into 1/2-inch thick slices.

Arrange the slices, cut-side down, on the baking sheet. Bake for another 10-15 minutes, flipping halfway, until golden and crisp.

Transfer the biscotti to a wire rack to cool completely before storing.