Almond Biscotti

1. Preheat an oven to 350 degrees F. Line a baking sheet with baking parchment or grease it with butter.

2. In a bowl, combine the sugar and butter. Using an electric mixer, beat in the whole egg until blended, followed by the egg yolks, one at a time, until creamy and lightened in color. Stir in the liqueur and lemon zest. In another bowl, stir together the flour and the baking powder. Add the flour mixture to the egg mixture and mix just until blended and a dough consistency forms. Mix in the almonds.

3. Shape the dough into 2 loaves, each about 3 inches wide by ½ inch high. Transfer them to the prepared baking sheet.

4. Slide the baking sheet into the oven and bake until the dough is expanded and firm, about 30 minutes. Remove the baking sheet from the oven and slide the loaves onto a work surface. Let them cool for a few minutes, then, using a serrated knife, cut each loaf into slices about ¾ inch thick. Place the slices on the baking sheet, cut side down.

5. Reduce the oven temperature to 275 degrees F. Return the baking sheet to the oven and bake the biscotti until they are dry and lightly colored, about 30 minutes. Remove from the oven and transfer the biscotti to a rack to cool completely. The biscotti will keep up to 2 months or so in airtight tins.

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