2/3 cup Mandelin Blanched Whole Almonds
1/3 cup butter
3/4 cup sugar
1 tablespoon grated lemon zest
2 tablespoons lemon juice
2 cups plus 2 tablespoons unbleached or all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
Place nuts in a shallow pan and bake in a 350° oven for 8 to 10 minutes, or until golden brown. Let cool.
In a mixing bowl, cream butter and sugar until light and fluffy. Beat in eggs, lemon zest and juice; set aside.
In a bowl, combine the flour, baking powder, soda, and salt. Add to the creamed mixture, mixing just until blended. Cut nuts into halves or thirds and fold in.
Divide dough in half. On a greased and floured baking sheet, pat out into two logs about 1/2 inch high, 1-1/2 inches wide, and 14 inches long, spacing at least 2 inches apart.
Bake in the middle of a preheated 325° degree oven for 25 minutes or until lightly browned.
Transfer from the baking sheet to a rack. Let cool for 5 minutes.
Place on a cutting board. With a serrated knife, slice diagonally at a 45-degree angle about 1/2 inch thick.
Place the slice upright 1/2 inch apart on the baking sheet and return to the oven for 10 minutes longer to dry slightly.
Let cool on a rack. Store in a tightly covered container.
Makes about 3-1/2 to 4 dozen.
Biscotti, Lou Seibert Pappas