Instructions:

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

Toast the almonds in a dry pan or oven for about 8-10 minutes until golden and fragrant. Let them cool, then chop coarsely.

Mix the dry ingredients: In a bowl, whisk together the flour, sugar, baking powder, salt, and lemon zest.

Add the wet ingredients: Make a well in the center of the dry ingredients and add the eggs, vanilla extract, almond extract, and oil. Mix everything into a dough using your hands or a wooden spoon.

Incorporate the almonds: Gently fold in the toasted almonds until evenly distributed.

Shape the dough: Divide the dough into two equal portions and shape each into a log about 12 inches long and 2 inches wide. Place them on the baking sheet.

Bake the logs: Bake for 30-35 minutes, or until golden and firm to the touch.

Cool and slice: Remove from the oven and let the logs cool for about 10 minutes. Lower the oven temperature to 275°F (135°C). Once cool enough to handle, slice the logs diagonally into 1/2-inch thick biscotti.

Second bake: Arrange the slices back on the baking sheet and bake for another 30-35 minutes, turning them halfway through, until crisp and dry.

Cool completely: Let the biscotti cool on a rack before storing.

Variations:

Chocolate-Dipped Biscotti: After the second bake, dip the ends of the biscotti in melted dark chocolate for a rich twist.

Gluten-Free: Use a gluten-free flour blend in place of all-purpose flour.

Tips:

If the dough feels too sticky, add a little extra flour until it’s manageable.

Biscotti are best when completely cooled, so be patient during the cooling process to get the perfect crunch.