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1
Preheat an oven to 350 degrees F. Line a baking sheet with baking parchment or grease it with butter.
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2
In a bowl, combine the sugar and butter.
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3
Using an electric mixer, beat in the whole egg until blended, followed by the egg yolks, one at a time, until creamy and lightened in color.
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4
Stir in the liqueur and lemon zest.
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5
In another bowl, stir together the flour and the baking powder.
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6
Add the flour mixture to the egg mixture and mix just until blended and a dough consistency forms.
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7
Mix in the almonds.
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8
Shape the dough into 2 loaves, each about 3 inches wide by 1/2 inch high.
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9
Transfer them to the prepared baking sheet.
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10
Slide the baking sheet into the oven and bake until the dough is expanded and firm, about 30 minutes.
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11
Remove the baking sheet from the oven and slide the loaves onto a work surface.
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12
Let them cool for a few minutes, then, using a serrated knife, cut each loaf into slices about 3/4 inch thick.
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13
Place the slices on the baking sheet, cut side down.
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14
Reduce the oven temperature to 275 degrees F. Return the baking sheet to the oven and bake the biscotti until they are dry and lightly colored, about 30 minutes.
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15
Remove from the oven and transfer the biscotti to a rack to cool completely.
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16
The biscotti will keep up to 2 months or so in airtight tins.
