Pre-heat oven to 350F/180C. Line a baking sheet with parchment paper.
Place nuts in a single layer on an ungreased baking sheet. Bake in the pre-heated oven for 5 to 8 minutes or until they are lightly golden, remove immediately to a clean bowl, they will continue to bake if left on the hot pan.
In the stand mixer or large bowl whisk together the flour, baking powder, salt and zest.
Add the sugar and butter cut in pieces, start to mix with the flat beaters, then add the egg and vanilla, mix until combined. Add the almonds and combine.
Move the dough to a flat surface and form into a log approximately 12 inches/32 cm, place on the prepared baking sheet. Bake for approximately 30-35 minutes or until golden and baked through, check with a toothpick to make sure it is baked completely. Let the log cool completely then cut into slices with a sharp knife and serve. Enjoy!
If you prefer hard cantucci, then after baking the log let it sit approximately 10-15 minutes, then slice into ½-¾ inch (1½-2 cm) slices. Place the slices cut side up again on the cookie sheet and bake for 5-8 minutes or until dried, if you want you can turn them after 5 minutes and bake for another five on the other side. Let cool 5-10 minutes then move to a wire rack to cool completely. Enjoy!
Notes
I actually made this recipe three times testing it to get the perfect soft cantucci. I ended up making a longer log then shown and I did get 18 biscuits. The dough can also be made without a mixer, follow the instructions using a wooden spoon or rubber spatula instead of the mixture, when almost combined, move to a flat surface and gently knead to combine. It might also be easier to knead the almonds into the dough rather than using a spoon or spatula.The Biscotti should be stored in an airtight container in a cool dry place. To keep them crisp, place parchment paper between the layers of cookies, this also helps to keep them separated if you wish to dip them in chocolate. Stored properly, they will last up to two weeks.Place the completely cooled biscotti in a freezer safe bag or container and freeze. The will keep for up to 3 months in the freezer. Thaw on the kitchen counter.