Toffee Biscotti

Preheat oven to 350ºF. Line a baking sheet with parcement paper.

In a large mixing bowl, beat the butter and sugar together until light and fluffy. Add eggs, lemon zest and vanilla and beat until smooth.

Whisk together almond meal, flour, baking powder and salt. Add to the butter mixture and beat until the dry ingredients are incorporated. Then add caramel bits and flaked almonds.

Scoop dough on to a lightly floured surface. Divide into 2 pieces. Roll each into a log. Transfer to the baking sheet and shape each in to a log about 14 x 1 1/2 inches, leaving some space between the logs as they will rise and spread as they bake.

Bake for about 25–30 minutes until golden. Remove from oven and place the tray on a wire rack. Let the logs cool for about 5 minutes.

Using a sharp serrated knife, cut each log diagonally into slices about 1/2 inch x 1 1/4 cm in width. Transfer to the baking tray, standing up. Bake for a further 10 minutes or so.

Remove from the oven. Let cool on a wire rack. They will crisp up a little more as they cool.