Almond Biscotti

Directions

1. 1
   .Preheat the oven to 160°C Line a baking tray with baking paper.
2. 2
   Use an electric mixer to beat the sugar, eggs, lemon zest, and almond extract until pale and frothy, about 2 minutes.
3. 3
   Combine the all-purpose flour, self-raising flour, baking powder, and salt. Sift over egg mixture, then use a large metal soon to fold the ingredients together.
4. 4
   Fold in th ealmonds. Mix to a soft dough. Do not over mix.
5. 5
   Turn the dough onto a lightly floured surface and knead briefly unti smooth.
6. 6
   Divide the dough in half. Form each portion into a log, 8 inches long and 1 1/2 inches thick. Place the logs on the prepared baking sheet, spacing them 4 inces apart.
7. 7
   Bake for 45 minutes. Remove from the oven and allow to cool for 5 minutes, then use a serrated knife to cut each log into 1/2 inch thick slices, slightly on the diagonal.
8. 8
   Return th eslices to the baking sheet and bake for a further 15 minutes, turning after about 7 minutes, until crisp and lihtly golden.
9. 9
   Repeat with the remaining slices.
10. 10
    Transfer to a wire rack to cool completely.