Almond biscotti

Step 1

Preheat oven to 170°C. Line a large baking tray with baking paper.

Step 2

Place sugar, eggs and grated lemon rind in a large bowl. Beat with electric beaters until thick and pale.

Step 3

Fold in sifted flour, baking powder and almonds, then use your hands to lightly knead dough on a floured work surface until the dough is smooth.

Step 4

Divide the mixture in half. Form 2 long logs about 25cm long x 5cm wide and place on prepared baking tray, leaving space between logs. Bake for 20-25 minutes until the dough is firm to the touch and slightly golden. Remove from the oven and set aside to cool completely (about an hour).

Step 5

Preheat the oven to 140°C.

Step 6

Once dough is cool, use a small serrated knife to cut each log on the diagonal in 0.5cm slices.

Step 7

Lay slices flat on the baking tray and return to oven for 15-20 minutes, turning once, until completely dried out. Remove from oven and allow to cool completely. Store in an airtight container for 2-3 weeks.