Espresso Almond Biscotti

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

Whisk together flour, baking powder, and salt in a small bowl. Set aside.

In a stand mixer or large bowl, cream butter and sugar together until light and fluffy, about 3 minutes.

Add eggs one at a time, beating well after each addition. Mix in vanilla extract and almond extract.

Add the espresso powder and lemon zest; beat until combined.

Fold in the dry ingredients until just combined. Fold in almonds.

Divide dough in half. On the prepared baking sheet, shape each half into a log about 12 inches long, 2 inches wide, and 1 inch tall.

Bake for 25–30 minutes until golden brown and a toothpick inserted in the center comes out with moist crumbs.

Cool logs on the baking sheet for 10 minutes, then transfer to a cutting board.

Using a serrated knife, slice each log on a slight angle into ¾-inch-thick pieces.

Arrange sliced biscotti cut-side down on the baking sheet.

Bake for 10–15 minutes until the edges are golden and crisp. Flip and bake another 5–10 minutes until both sides are firm and dry.

Cool completely on a wire rack. Store in an airtight container.