Almond Biscotti

Preheat an oven to 375 degrees F.
Line 2 baking sheets with parchment (baking) paper.

In a mixing bowl, using an electric mixer set on medium speed, beat together the butter and sugar until light and fluffy, 2-3 minutes. Beat in the eggs, one at a time, beating well after each addition. Gradually add the flour, beating until well mixed. Then add the almonds, lemon zest and juice, aniseeds, baking powder, salt, and vanilla and almond extracts and continue to beat until blended.

Shape the dough into 4 logs, each one about 2 inches wide and 3/4 inch high, and place on the prepared baking sheets. Place in the center of the oven and immediately reduce the heat to 325 degrees F. Bake until light golden brown, puffy and a little firm when pressed on top, 25-30 minutes.

Remove the baking sheets from the oven and immediately slice the logs crosswise on the sheets into pieces 1/2 inch thick. Separate the pieces on the sheets, keeping them upright and spacing them so that the air can circulate around them.

Reduce the oven temperature to 275 degrees F. Place the sheets in the center of the oven and bake until the biscotti are dry and crisp, 20-30 minutes. Transfer the biscotti to racks and let cool completely. Store in an airtight container.