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1
Preheat the oven to 325 degrees F.
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2
Line a large cookie sheet with parchment paper or foil coated with baking spray.
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3
In a large bowl, stir the butter with the sugar.
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4
Beat in the eggs, one at a time, then the Marsala, zest, lemon juice, vanilla and salt until just combined.
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5
In another bowl, stir the flour with the baking powder.
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6
Stir the flour mixture along with the chopped almonds into the egg mixture until combined; the dough will be sticky.
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7
Divide the dough in half; dollop lengthwise on the lined baking sheet.
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8
Wetting your hands with cold water, flatten the dough into long rectangular logs about 1/2 inch thick extending from one end of the sheet to the other. Logs should be at least 2 inches apart on the sheet.
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9
Sprinkle the tops with slivered almonds; gently pat down the dough.
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10
Bake in the centre of the oven until lightly golden on the edges and firm to the touch, about 30 minutes.
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11
Slide the parchment or foil onto a cutting board.
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12
Using a large sharp knife, cut crosswise into the slices about 1/2 inch thick.
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13
Picking up the segments, stand the biscotti upright about 1/2 inch apart on the unlined cookie sheet.
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14
Reduce the oven temperature to 300 degrees F; bake the biscotti in the centre of the oven for 35 to 40 minutes or until lightly golden and crisp.
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15
Cool on a rack, then store in an airtight container for up to a month, or freeze.
