Biscotti are traditionally softened for eating by dipping into your coffee. By coating the biscotti in caramelized sugar, you create a candy-like treat that also melts delicious caramel into your coffee while you stir it!
Preheat oven to 350 F.
Lightly toast almonds on a baking sheet for 10 minutes. Allow to cool.
Whisk together eggs, egg yolk, sugar and vanilla until sugar dissolves.
In a separate bowl, stir together flour, baking powder, zest, cinnamon and salt (no need to sift). Add to egg mixture and stir in. Stir in almonds.
Divide dough in half and roll each into a log shape on a lightly floured surface. Logs should be about 15 inches long. Place each cookie log on a greased or parchment-lined baking sheet and press down with the heel of your hand to flatten.
Brush tops of the biscotti dough with egg wash and bake for 25 minutes, rotating pan in the oven halfway through baking. Remove from heat and allow to cool for 15 minutes.
Reduce oven temperature to 325 F.
Biscotti is easiest to slice while warm. Using a chef’s knife, slice biscotti on an angle into 1/2- inch slices. Place face down on an ungreased baking sheet. Return cookies to oven for 20 minutes, or until they just start to colour a bit on the edges. They will feel soft when they come out of the oven, but will harden as they cool.
In a heavy-bottomed pot, bring sugar, corn syrup and water to a boil while covered. Once boiling, remove lid and let boil, brushing the sides of the pot once or twice with water, until the sugar turns a light amber colour. Remove from heat and immerse pot into a bowl of cold water, to stop the sugar from cooking further.
Dip the biscotti halfway into the hot sugar, swirling to coat. Place dipped biscotti on an oiled baking sheet and allow to cool completely.
Eat as you like.