1 cup (220g) caster sugar
Finely grated rind of 1 lemon
2 cups (300g) plain flour, sifted
1/2 teaspoon baking powder
150g whole almonds (skin on)
Line a large baking tray and pre heat your oven to 170 degrees celsius.
In a large bowl combine your sugar, eggs and grated lemon rind. Beat together until it turns pale and thick.
Add your sifted flour, baking powder and almonds and fold. Once loosely folded, start to use your hands to lightly knead the dough until smooth.
Seperate the dough into two halves and roll into 2 logs about 5cms wide. Place on baking paper and bake for 20 to 25mins until slightly golden.
Set aside and allow to cool.
Once cool preheat the oven to 140 degrees celsius.
Gently cut your two halves on the diagonal in even .5cm slices (take your time here using a serrated knife)
Once cut lay the cites on baking paper and pop back in the oven for a further 10 minutes. Turn and leave in Ove for a further 5 to 10 minutes until they have dried. Remove from oven and allow to cool.
Biscotti stays fresh longest in an airtight container - ENJOY!