Preheat Oven:

• Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

Prepare Dough:

• In a large bowl, whisk together flour, sugar, baking powder, and salt.

• In another bowl, beat eggs, vanilla extract, and lemon zest until combined.

• Gradually add the wet ingredients to the dry, mixing to form a dough.

• Fold in whole almonds evenly.

Shape Logs:

• Divide dough into two equal parts. On a lightly floured surface, shape each into a log about 12 inches long and 2 inches wide.

• Place logs on the prepared baking sheet, spaced apart.

First Bake:

• Bake for 25–30 minutes, or until logs are golden brown and firm.

• Remove from oven and let cool for 10 minutes.

Slice and Second Bake:

• Reduce oven temperature to 325°F (165°C).

• Using a serrated knife, slice logs diagonally into ½-inch thick slices.

• Arrange slices cut side down on the baking sheet.

• Bake for an additional 10–15 minutes, flipping halfway through, until crisp and golden.

Cool and Store:

• Allow biscotti to cool completely on a wire rack before storing.