Almond Biscotti

1. 1

   .Preheat the oven to 160u00b0C Line a baking tray with baking paper.

2. 2

   Use an electric mixer to beat the sugar, eggs, lemon zest, and almond extract until pale and frothy, about 2 minutes.

3. 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. 4

   Fold in th ealmonds. Mix to a soft dough. Do not over mix.

5. 5

   Turn the dough onto a lightly floured surface and knead briefly unti smooth.

6. 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. 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. 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. 9

   Repeat with the remaining slices.

10. 10

    Transfer to a wire rack to cool completely.

* Per serving · 4 servings · Values may vary.

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