Traditional Almond Biscotti

This is a classic lemon/almond biscotti, made the traditional Italian way to have a nice hard crack when you bite them.  Many of the baby biscotti were adapted from this foundational recipe.  This recipe makes small biscotti, if you want them longer adjust the shape of the logs and cooking times.

2c. all purpose flour
1 1/2 c. sugar
3/4 tsp baking powder
1/2 of a small lemon, zested
2 eggs plus 1 for brushing
1/4 lb of unpeeled raw almonds
2 T. milk

1.  Preheat to 365.  Combine dry ingredients in large mixing bowl, including lemon zest, and combine.
2.  Add the 2 eggs, almonds and milk, and mix until ingredients are all well combined.  Dough will be sticky.
3.  Divide dough in two and form two long rectangular logs on a parchment covered baking sheet.  Press the logs flat so they are about 2 inches wide and 1/4-1/2" thick.  You want the logs to be the same width and thickness so they will cook evenly.  (Note: it may be easier to form the logs if you wet your hands first.)
4. Beat remaining egg with a little water to make egg wash.   Brush wash over the two logs.
5. Bake logs 20-30 minutes or until they seem firm in the center.  Take them out and let them cool 5-10 minutes on the baking sheet.  Move the biscotti dough with all the baking paper to a cutting board and cut the logs horizontally into 1/2" slices.  (Note: use a serrated knife)
6.  Lower oven temp to 325.  Arrange slices laying on their cut sides.  Bake for further 20 minutes, flipping them over half way thru if desired.   Cookies will harder further after cooling completely on a rack.