Lemon and Almond Biscotti with Vin Santo

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

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

In a separate bowl, whisk together eggs, egg yolk, almond extract, and lemon zest.

Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.

Gently fold in the chopped almonds.

Turn the dough out onto a lightly floured surface. Divide the dough in half and shape each half into a log about 9 inches long and 2 inches wide.

Place the logs onto the prepared baking sheet, leaving some space between them.

Bake for 25 minutes, or until lightly golden brown.

Remove from oven and let cool on the baking sheet for 10 minutes.

Reduce oven temperature to 325°F (160°C).

Using a serrated knife, slice the logs crosswise into 1/2-inch thick slices.

Arrange the slices, cut side up, on the baking sheet.

Bake for another 5-7 minutes per side, or until the biscotti are crisp and golden brown.

Let cool completely on the baking sheet before serving.

Serve with Vin Santo for dipping.