Biscotti

Ingredients

• 1.5 cups whole almonds
• 1 lemon – zested (finely grated)
• 2.5 cups all-purpose flour
• 1 cups granulated sugar
• 1 tsp baking powder
• 0.25 tsp fine salt
• 3 large eggs
• 1 tsp vanilla extract
• Vin Santo – for serving

Instructions

1. Heat the oven to 350°F (175°C). Line a large baking sheet with parchment. Spread the almonds on the sheet and toast until fragrant and slightly darkened, 8–10 minutes; set aside to cool slightly.
2. Finely zest the lemon and set the zest aside. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk the eggs with the vanilla extract and the lemon zest until well combined.
4. Make a well in the dry ingredients and add the egg mixture. Stir with a spatula until a soft, slightly sticky dough forms. Fold in the toasted almonds until evenly distributed.
5. Divide the dough in half. With lightly damp hands, shape each portion into a log about 12 inches long and 2 inches wide on the parchment-lined sheet, spacing the logs a few inches apart and smoothing the tops.
6. Bake until the logs are pale golden, set, and show fine surface cracks, 25–30 minutes. Transfer the sheet to a rack and cool for 10 minutes. Reduce the oven temperature to 325°F (165°C).
7. Carefully transfer the warm logs to a cutting board. Using a serrated knife, slice on a slight diagonal into 0.5-inch-thick pieces.
8. Arrange the slices cut side down on the baking sheet. Bake at 325°F for 8–10 minutes, flip each slice, and bake another 8–10 minutes until dry through the center and lightly golden. Cool completely on a rack; they will crisp further as they cool.
9. Serve with Vin Santo for dipping, if desired.