From Better Homes and Gardens
Christmastine Treats 1992

Almond Lemon Biscotti

2 eggs
3/4 cup sugar
1/2 cup vegetable oil
1 tbs grated lemon zest (or Spice Islands Lemon Peel)
1 1/4 tsp baking powder
1 tsp vanilla extract
2 cups all-purpose flour
1 cup almond slices or coarsely chopped almonds
plain granulated sugar

Preheat oven to 350 F

In large bowl combine eggs, sugar,oil, lemmon zest, baking powder, and vanilla. Whisk to blend. Add flour & almonds & stir until a dough forms. Turn out onto a floured surface & knead until smooth, about 10 turns. Divide dough in half.

Form each half into a log 2 inches in diameter. Carefully transfer the logs to an ungreased baking sheet, spacing them well apart. Sprinkle tops with plain sugar.

Bake until firm to the touch, about 30 minutes (logs will spread during baking. Remove from oven & let cool for 10 minutes. Leave oven on at 350 F.

Using a spatula, carefully transfer logs to a work surface. Using a serated knife, cut crosswise into slices 1/2 inch thick. Arrange slices cut-side down on baking sheet. Return to oven & bake until brown, about 20 minutes. Transfer cookies to wire racks and allow to cool. Store in airtight container at room temp for up to 2 weeks. Or you can freeze these cookies.

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