Almond Biscotti

This biscotti is from The Cookie Book. It was the first biscotti I ever made, and is still the best biscotti recipe I have used!

• Ready In: 1 hr 15 mins
• Yields: 48 cookies

Ingredients

• 1  cup caster sugar
• 3  eggs
• 2  teaspoons lemon zest, finely shredded
• 1  teaspoon  almond extract
• 2 1⁄2 cups all-purpose flour
• 1⁄2 cup self-rising flour
• 1  teaspoon baking soda
• 1⁄4 teaspoon salt
• 1  cup  whole raw  almonds

Directions

1. .Preheat the oven to 160°C Line a baking tray with baking paper.
2. Use an electric mixer to beat the sugar, eggs, lemon zest, and almond extract until pale and frothy, about 2 minutes.
3. Combine the all-purpose flour, self-raising flour, baking powder, and salt. Sift over egg mixture, then use a large metal soon to fold the ingredients together.
4. Fold in th ealmonds. Mix to a soft dough. Do not over mix.
5. Turn the dough onto a lightly floured surface and knead briefly unti smooth.
6. Divide the dough in half. Form each portion into a log, 8 inches long and 1 1/2 inches thick. Place the logs on the prepared baking sheet, spacing them 4 inces apart.
7. Bake for 45 minutes. Remove from the oven and allow to cool for 5 minutes, then use a serrated knife to cut each log into 1/2 inch thick slices, slightly on the diagonal.
8. Return th eslices to the baking sheet and bake for a further 15 minutes, turning after about 7 minutes, until crisp and lihtly golden.
9. Repeat with the remaining slices.
10. Transfer to a wire rack to cool completely.