1 1/2 cups whole almonds with skins
2 cups unbleached all-purpose flour
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup vegetable oil
1/2 cup honey
3 large eggs
2 teaspoons grated lemon zest
1 teaspoon pure vanilla extract
1. Preheat oven to 350 degrees. Spread almonds on a large baking sheet and toast until fragrant, 6 to 8 minutes. Set aside to cool. Coarsely chop.
2. Line another baking sheet with parchment paper. Whisk together flour, sugar, baking powder, baking soda and salt in a large mixing bowl. Add oil, honey, 2of the eggs, lemon zest and vanilla, and mix with an electric mixer on low speed until just combined. Mix in almonds. Refrigerate for 15 minutes.
3. Turn dough out onto a floured work surface and divide it in half. Shape each half into a flat log about 12 inches long and 21/2 inches wide. Place logs on prepared baking sheet several inches apart. Lightly beat remaining whole egg and brush it over dough. Bake until logs are firm to the touch, about 20 minutes. Remove from oven and allow to cool for 15 minutes.
4. Transfer log to a cutting board and cut them into 1-inch-thick slices. Lay slices cut side down on baking sheet and return to oven. Bake until crisp, about 10 minutes longer. Transfer biscotti to wire racks and cool completely.
Makes about 28 cookies.