Double Almond Biscotti

Instructions

1. Heat oven to 375°F (190°C).
2. Heat a dry 8-inch skillet over low heat. Add 3/4 cup chopped almonds and cook for 5 to 6 minutes, stirring frequently until golden.
3. Set the toasted almonds aside to cool.
4. In a mixing bowl, beat softened butter or margarine and granulated sugar until creamy.
5. Add eggs one at a time, beating well after each addition.
6. Mix in vanilla extract and grated lemon peel.
7. In a separate bowl, whisk together all-purpose flour and baking powder.
8. Gradually add the dry ingredients to the wet ingredients, mixing until combined.
9. Stir in the cooled toasted almonds.
10. Divide dough in half and shape each into a log on a greased baking sheet.
11. Bake in the preheated oven for about 20 minutes, or until golden brown.
12. Remove from oven and let cool for 10 minutes.
13. Reduce oven temperature to 350°F (175°C).
14. Slice the logs diagonally into 1/2-inch thick biscotti slices.
15. Arrange slices on baking sheets and bake for an additional 10-15 minutes, turning once, until crisp and lightly browned.
16. Cool completely on wire racks before serving.