3 1/4 cups all-purpose flour, plus extra for dusting
1 1/2 tsp baking powder
1/4 tsp fine salt
1 1/2 cups whole almonds
4 tbsp Italian fortified wine
Instructions
Preheat the oven set to 180°C (160° fan) | 350F | gas 4. Grease and line two large baking sheets with parchment paper.
Cream the butter with the sugar and lemon zest in a large mixing bowl until smooth and pale, about 2 minutes. Beat in the eggs, one by one.
Stir in the flour, baking powder, salt, almonds and fortified wine to make a smooth dough.
Turn out the dough onto a floured surface and divide into two even pieces. Shape into long, flat logs and arrange on the baking sheets.
Bake for about 20-30 minutes until the logs are pale golden and slightly firm to the touch. Remove from the oven and leave to cool briefly. Cut into slices, on the bias, using a serrated knife.
Arrange the biscotti slices on the baking sheets, spaced apart, with their cut sides facing up.
Return to the oven for another 12-15 minutes, turning carefully after 6-7 minutes, until golden at the edges and dry to the touch.
Remove to cooling racks to cool completely. Serve with coffee or fortified wine.
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