Italian Almond Biscotti

Easy pre-Christmas baking practice. No flour, totally gluten free. Crunchy top layer reveals a semi soft inside with delicious almond taste with a hint of Amaretto (almond liquor) topped with dry cherry in the middle.

For the dough:

3 cups of Almond meal

1 cup White Sugar

1 cup Icing Sugar

1 teaspoon Baking Powder

1/4 teaspoon salt

2 egg white

2 tablespoon Almond liqur

1/2 teaspoon Vanilla extract/essence

1 large lemon zest

Mix all ingredients, let it rest in a cool place (i put them in the fridge) for about an hour.

Roll each pieces in icing sugar and put them on a baking tray covered with bake paper.

Optional - I put half dry cherry in the middle.

Preheat the oven to 150c and bake for about 20 minutes until it starts changing color.

Remove from the oven, and let it cool completely.

Store in an airtight container.