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1
For the cookie dough: Sift or stir together the flour, baking powder, and salt in a large bowl.
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2
Crack the eggs into the mixer bowl, and add the sugar.
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3
Start the mixer on low speed, and beat until blended.
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4
Scrape down the sides of the bowl, increase to medium speed, and beat for a couple of minutes, until the sugar and eggs are pale yellow and fluffy; beat in the lemon zest and vanilla.
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5
Stop the mixer, scrape down the sides of the bowl, and dump in the flour mixture all at once.
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6
Mix on low speed to form a crumbly dough.
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7
Increase to medium speed, drizzle in the olive oil in a slow, steady stream, and beat until the dough forms a ball.
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8
Stop the machine, spill in the sliced almonds, and mix on low for just a few seconds, to incorporate the nuts.
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9
On a lightly floured work surface, divide the dough into two pieces.
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10
Roll each piece into a log about 2 inches thick and 12 inches long.
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11
Arrange the logs on the parchment-lined baking sheet, and refrigerate until firm, about 1 hour.
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12
Meanwhile (or later, when youre ready to bake the cookies), arrange a rack in the center of the oven, and heat to 350.
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13
Bake the sheet of chilled logs for about 40 minutes, until the dough is lightly colored and set, rotating the sheet front to back during baking to ensure even cooking.
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14
With a long metal spatula, transfer the logs to wire racks, and let them cool for about 30 minutes.
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15
For the second baking, have the oven at 350.
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16
Slice the dough logs on a cutting board with the serrated knife, cutting diagonally to form oval biscotti about 1/3 inch thick.
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17
Lay the cookies flat in rows on the baking sheet (lined with the same parchment paper), and set it in the oven.
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18
Bake the biscotti for 7 minutes, remove the pan, and quickly flip them over.
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19
Return the sheet to the oven (rotated back to front), and bake another 7 minutes or so, until the cookies are crisp, crunchy, and golden.
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20
Transfer them to wire racks, and let them cool completely before serving.
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21
Store biscotti in an airtight container lined with wax paper; they will keep 2 to 3 weeks.
