About this recipe:Toasted almond and lemon zest biscotti for any occasion. Try these variations: Use 1/2 teaspoon of either vanilla or anise extract instead of the almond extract; substitute chopped filberts for almonds; toss in half a cup of mini semi-sweet chocolate chips.
Preheat oven to 190 degrees C (375 degrees F). Lightly grease baking tray.
Combine flour and baking powder; set aside. In a large bowl, cream together butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the lemon zest and almond extract. Stir in the flour mixture until smooth, then stir in the chopped almonds.
Divide dough in two. Shape each portion into a loaf about 30cm long and 5cm wide. Place loaves onto the cookie tray about 10cm apart, and flatten slightly. Beat egg white until foamy, and brush over tops of loaves.
Bake 20 to 25 minutes, or until light brown. Cool on baking tray for about an hour.
Preheat oven to 165 degrees C (325 degrees F). Cut baked loaves diagonally into 1.5cm thick slices. Lay slices cut side down on the baking tray.
Bake 10 minutes, or until crisp. Cool on wire rack. Make several days before serving. Store in a paper bag to soften slightly. For longer storage place in a sealed container.