Next, combine the flour, sugar, baking powder, and almonds in a large bowl. Meanwhile, in another small bowl, mix the eggs, cinnamon, and the zest, stir to combine. Pour the egg mixture into the center of the flour mixture and gradually mix them, just enough to make a dough. The dough will be very sticky and wet. However, if it is too moist, add a little sugar and flour in equal proportions.

Then, on a lightly floured board, shape the dough into a long log. The shape should be similar to a baguette, about 17“ by 3” and then lay it on a parchment-lined sheet pan. Alternatively, if you find it easier to handle, you could make two long loaves.

Beat the egg white with a tablespoon of water, brush the log and then bake for about 25 minutes, until lightly browned. Remove the log from the oven and let it cool for 20 minutes. Then, while still slightly warm, cut the log into 1/2″ diagonal slices. I find that a serrated bread knife works best for slicing.

Finally, lay the slices out at room temperature or place them back in the turned-off oven, to dry out. Let them cool completely and store them in tightly covered tins. Consequently, the end result is a very crunchy traditional biscotti. However, if you prefer them a little less crunchy, then don’t let them dry out quite as much.

NOTES
Although I am more of a purist and prefer them as is, I will admit that dipping them in chocolate is a nice option. Try a selection of dark chocolate, white chocolate, and milk chocolate. This varied combination makes for a more interesting and festive dessert platter. Additionally, you can package these up nicely for a great hostess gift.