Lemon and Almond Biscotti

Ingredients
1 stick butter          
1 cup sugar + 1 tablespoon to finish   
2 teaspoons grated lemon zest
1/4 teaspoon salt
2 1/2 teaspoons baking powder 
1/4 teaspoon vanilla extract
3 eggs + 1 egg white to glaze
3 1/4 cups all-purpose flour
1/2 cup chopped almonds

Method
Cream the butter and cup of sugar. Add the salt, lemon zest, vanilla extract, and whole eggs, beating well after each addition. Gradually stir in flour and almonds. Finish the mixing by hand and shape into 2 12"x6" rectangles.
Place these on a baking sheet 4" apart. Whisk the egg white until foamy and brush over the tops. Sprinkle the tablespoon of sugar over the dough and bake in a pre-heated 375F oven for 20-25 minutes. Remove and let cool on the tray for 1 hour. Then slice on the diagonal into 1/2" slices. Lower the oven temperature to 325F and bake for a further 10 minutes or so until drip and crisp.
Serve with espresso, or fruit salad with whipped cream.

this recipe first appeared at Beach House