Step 1

Preheat oven to 350°F/180°C.

Step 2

Spread almonds onto baking tray and toast in the oven for 10-12 minutes. Allow to cool.

Step 3

Leave the oven on. Line a large baking tray or two smaller baking trays with non-stick baking paper.

Step 4

Place flour, sugar, lemon zest, baking powder and salt into a medium bowl. Whisk to combine.

Step 5

Make a well in the centre of the dry ingredients.

Step 6

Break the eggs into the well and add honey, vanilla and melted, cooled butter

Step 7

Whisk together the wet ingredients slowly incorporating part of the dry ingredients.

Step 8

Before the dry ingredients are completely mixed in, switch to a wooden spoon or clean hands to finish incorporating the dry ingredients.

Step 9

As the mixture starts to come together add the almonds.

Step 10

Turn out onto a lightly floured surface and knead lightly.

Step 11

The mixture will be sticky and can be refrigerated for 30 minutes to make the dough easier to handle. Otherwise you can go right onto the next step.

Step 12

Divide the dough into four equal portions.

Step 13

Roll each portion into a 12in/ 30cm log. There are a lot of almonds: if the nuts pop out just poke them back in a smooth the dough over.

Step 14

Place logs onto lined baking tray and, this is optional, with a wet hand smooth the surface of the dough.

Step 15

Bake 25 minutes until browned.

Step 16

Removed from the oven and cool on baking trays for 10 minutes.

Step 17

Reduce oven to 300°F/150°C.

Step 18

While still warm, cut each log into 20 slices. Check my tips below on how to cut biscotti easily.

Step 19

Arrange cut side up, onto lined baking trays and return to the oven for 10-15 minutes.

Step 20

Cool on a wire rack and store in an airtight container.