MARSALA ALMOND BISCOTTI

Steps:

• Preheat the oven to 325 degrees F.
• Line a large cookie sheet with parchment paper or foil coated with baking spray.
• In a large bowl, stir the butter with the sugar.
• Beat in the eggs, one at a time, then the Marsala, zest, lemon juice, vanilla and salt until just combined.
• In another bowl, stir the flour with the baking powder.
• Stir the flour mixture along with the chopped almonds into the egg mixture until combined; the dough will be sticky.
• Divide the dough in half; dollop lengthwise on the lined baking sheet.
• Wetting your hands with cold water, flatten the dough into long rectangular logs about 1/2 inch thick extending from one end of the sheet to the other. Logs should be at least 2 inches apart on the sheet.
• Sprinkle the tops with slivered almonds; gently pat down the dough.
• Bake in the centre of the oven until lightly golden on the edges and firm to the touch, about 30 minutes.
• Slide the parchment or foil onto a cutting board.
• Using a large sharp knife, cut crosswise into the slices about 1/2 inch thick.
• Picking up the segments, stand the biscotti upright about 1/2 inch apart on the unlined cookie sheet.
• Reduce the oven temperature to 300 degrees F; bake the biscotti in the centre of the oven for 35 to 40 minutes or until lightly golden and crisp.
• Cool on a rack, then store in an airtight container for up to a month, or freeze.