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Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup.
Prepare Dough:
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
In a separate bowl, beat the eggs, vanilla extract, and lemon zest together.
Gradually combine the wet ingredients with the dry ingredients to form a dough.
Gently fold in the whole almonds.
Shape Logs:
Divide the dough in half. On a lightly floured surface, shape each half into a log that’s approximately 12 inches long and 2 inches wide.
Place the logs on the prepared baking sheet, leaving space between them for expansion.
First Bake:
Bake in the preheated oven for 25–30 minutes, or until golden brown.
Once baked, remove the logs from the oven and let them cool for about 10 minutes.
Slice and Second Bake:
Reduce the oven temperature to 325°F (165°C).
Using a serrated knife, slice the logs diagonally into ½-inch thick slices.
Place the slices cut side down on the baking sheet.
Bake for 10 minutes, then flip the slices over and bake for another 10 minutes, or until the biscotti are crisp and golden.
Cool and Serve:
Remove the biscotti from the oven and transfer them to a wire rack to cool completely.
Store the cooled biscotti in an airtight container to keep them fresh.
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: ~1 hr 10 mins
Calories: ~110 kcal per biscotti
Servings: 24 biscotti
Serving and Storage Tips:
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