Mix all-purpose flour and baking powder, sift and keep aside.

Using an 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 the cut side down.

Bake for another 20 minutes flipping the biscotti halfway through the baking process.

Remove from oven, cool completely on a wire rack and store it in an airtight container.