Biscotti di Prato

2 eggs
1 cup sugar
2 Tbsp. olive oil
1 tsp. fennel seed, crushed or 1 tsp. finely grated lemon rind
2 1/2 cups flour
1/2 tsp. baking powder
1 cup whole almonds
Milk for glazing

Preheat oven to 350 degrees F. Toast almonds for 5 minutes. Cool and chop coarsely.
In a mixing bowl, beat eggs and sugar until mixture is light yellow and thick. Add olive oil and continue beating for 2 minutes.
Meanwhile, sift together flour and baking powder.
Add fennel seed or lemon rind and gradually mix in flour mixture. When dough becomes too stiff to mix, turn onto lightly floured counter and mix in remaining flour.
Lightly knead in toasted almonds.
Divide dough into 2 pieces and form each into a long rope about 1 1/2" wide.
Place ropes onto a lightly greased baking sheet and flatten to 1/2" thickness. Brush with milk.
Bake at 350 degrees until firm, about 20 to 25 minutes.
Remove from oven and let cool for 20 minutes.
Slice logs diagonally into 3/4" thick slices. Place on baking sheet and bake for 15 minutes until dry and toasted.

Makes about 4 dozen cookies