Almond Biscotti

Ingredients:

• 2 eggs
• 1 egg yolk
• 3/4 cup sugar
• 2 1/2 cups cake flour
• 1 tsp. baking powder
• 1 tsp. salt
• 1 1/2 tsp. grated lemon zest
• 1 cup almonds, toasted and coarsely chopped
• 2 Tbs. milk

Directions:

In a bowl, using a fork, beat together the eggs, egg yolk and sugar until light and creamy. Pour the flour into a mound on a work surface. Add the baking powder, salt and lemon zest and stir briefly. Make a well in the center of the mound and add the egg mixture. Using the fork, swirl the mixture, slowly incorporating the flour from the sides of the well. Add the almonds and knead to distribute evenly. The dough will be sticky. Spoon into a large, heavy-duty plastic bag and refrigerate for 1 hour.

Preheat an oven to 375°F. Line a baking sheet with parchment paper.

Snip a large corner off the bag containing the dough. Squeeze the dough onto the prepared baking sheet to make 2 logs, each about 2 inches wide and 12 inches long. (Alternatively, roll the dough into 2 logs on a floured work surface.) Space them far apart, as they will expand in the oven. Brush the tops of the logs with the milk. Bake until the logs are light golden, about 25 minutes. Remove from the oven and reduce the temperature to 275°F. Let the logs cool for 5 minutes.

Transfer the logs to a cutting board and, using a long serrated knife, cut crosswise into slices 3/4 inch wide. Place the slices on the baking sheet and bake until golden, about 30 minutes more. They will be quite dry. The biscotti can be stored in an airtight container for up to 1 week.