Electric mixer on medium beats butter, sugars, and 1.5 lemon zest till light and creamy. Keep half for icing zest. Mix eggs, lemon juice, vanilla, and almond slowly.
Mix flour, baking powder, and salt. Mix until doughy. Avoid overmixing. Add chopped almonds. Wrap the bowl in plastic and chill for 30 minutes if the dough is too sticky to log.
Turn dough onto a lightly floured surface. Make dough easier to handle by flouring and briefly kneading. On the parchment-lined baking sheet, place half the dough.
Remove logs from oven and cool on baking sheet. Let cool 20 minutes. Sprinkle cutting board logs with water. Spray all areas. Slice after 5 minutes. Slice biscotti 1/2-inch serrated.
Reduce heat to 325 F. Biscotti should be baked cut-side down for 20–25 minutes until dry. Carefully flip cookies halfway through baking. Cool cookies completely on a rack.
– Serving: 1biscotti – Calories: 71kcal – Carbohydrates: 11g – Protein: 1g – Fat: 3g – Saturated Fat: 2g – Polyunsaturated Fat: 0.2g – Monounsaturated Fat: 1g – Trans Fat: 0.1g – Cholesterol: 14mg – Sodium: 49mg – Potassium: 15mg – Fiber: 0.2g – Sugar: 6g – Vitamin A: 83IU – Vitamin C: 0.4mg – Calcium: 14mg – Iron: 0.4mg