15 eggs, separated
500 grams finely chopped roasted almonds
500 grams of flour
500 grams of sugar
Zests of 2 lemons
2 teaspoons of baking powder

Beat egg whites with sugar until stiff and in peaks.

Mix the remaining ingredients together, fold in egg whites.

Pour mixture into a greased and floured shallow pan, bake at 350 degrees F for half an hour.

Remove from pan and cool for five to ten minutes.

Cut into strips (4 to 6 inches).

Bake another 30 minutes in a 300 degree oven.

The photo was taken by Mary Melfi who actually made this recipe and found it to be the best biscotti recipe on the planet. This amateur photographer wouldn't have been able to make these special biscotti hadn't Rita Palazzo, the contributor, spent hours translating her mother's and aunt's recipes from Italian to English. She deserves a lot of thanks.

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