Roasted almond biscottis are yummy bakes. It has eggs in it and it is baked twice to get the crunch.
All purpose flour — 2 cups
Baking Powder — 1 1/2 tsp
Sugar — 3/4 cup
Unsalted Butter (room temperature) — 1/2 cup (1 stick)
Grated Lemon Zest — 1 tsp
Salt — 1/4 tsp
Large Eggs — 2
Crushed Roasted Almonds — 3/4 cup
Mix all purpose flour and baking powder, sift and keep aside. Using a electric mixer beat sugar, butter, lemon zest, and salt.
Beat eggs one at a time. Add flour mixture and beat until just blended. Add crushed almonds and mix well to form a soft dough.
Shape the dough into a 13 inch by 3 inch long log on a parchment paper lined baking sheet. Bake in 350 F preheated oven for about 30 minutes. Cool for 30 minutes.
Using a sharp knife cut the log into wide slices. Place the slices back on the baking sheet with cut side down. Bake for another 20 minutes flipping the biscotti half way through the baking process. Remove from oven, cool completely on wire rack.