Biscotti, known also as cantuccini, are Italian almond biscuits that originated in the city of Prato. They are lovely, dry, and crunchy.
Preheat the oven 180 C.
Zest the lemon.
Split the vanilla pod, and scrape out the seeds.
Lightly crush the nuts, leaving some of them whole to add to the crunchy texture.
Beat the butter and the sugar in a big bowl until creamy, and stir in the lemon zest and the vanilla seeds.
Add the eggs one at a time, beating well in between so as to prevent the mix from splitting.
Add the flour in increments, along with the Amaretto and the nuts.
If the mix still very sticky dust the surface of the dough with flour.
Line a baking tray with parchment paper and make 2 equal sausages of the dough.
(Make sure you have enough space between them as you bake it will expand a little bit.)
Bake for about 20-25 minutes, then reduce the heat to 150 C and bake further 5-10 minutes until it is golden brown on the top.
Either leave to cool and cut when firm with a serrated knife or serve soft immediately .
«Leaving to cool will set the baked dough firm. This can then be sliced and baked again for 10-15 minutes to dry them out completely. Store in an air-tight container for about a week. »