| 200 g | almonds |
| 250 g | flour |
| 175 g | sugar |
| 1 tsp | vanilla extract |
| 1 | lemon (zest) |
| 1 tsp | baking powder |
| 25 g | butter |
| 2 | eggs |
| 12 drops | bitter almond oil |
| salt | |
| flour for dusting |
Sift flour and baking powder into a bowl and mix with sugar and salt. Cut the butter into small cubes and zest the lemon. Then add the butter, eggs, vanilla extract, lemon zest, and bitter almond flavor and mix into a smooth dough. Finally, knead in the almonds, wrap the dough in plastic and allow to rest for approx. 30 min. in the refrigerator.
Preheat the oven to 175°C/350°C (convection). After the dough has rested, divide it into five equal pieces. With floured hands, form the pieces into rolls approx. 4-cm/1.5-in in diameter and place on a parchment-lined baking sheet. Bake in preheated oven for approx. 12 – 15 min. then let cool.
Using a sharp knife, cut the cooled rolls at an angle into approx. 1.5-cm/0.5-in wide slices. Place the individual biscotti back on the parchment-lined baking sheet and bake at 175°C/350°C for approx. 8 – 10 min. or until golden brown. Store in an airtight container.
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