Gingerbread biscotti

Instructions

1. Preheat oven to 180°C. Line a large baking tray with baking paper. Using electric beaters, beat sugar and egg in a large bowl for 3 minutes or until thick and creamy. Add flour, spices and lemon rind. Mix until combined. Stir in almonds.
2. Turn onto a lightly floured surface and shape into a 25cm log. Place on prepared tray. Bake for 25 minutes or until firm. Set aside for 30 minutes to cool. Reduce oven to 140°C.
3. Once log is cool, use a serrated knife to cut into 1cm-thick slices. Return to prepared tray in a single layer. Bake for 10 minutes, turning biscotti halfway through. Set aside on tray to cool completely. Store in an airtight container or sealed bags for up to 2 weeks.