Heat oven to 350 degrees F and toast nuts for 10 minutes. Remove. Let cool.
In medium bowl, add flour, sugar, lemon zest and baking powder. Make a well and
add the well-beaten eggs and vanilla extract. Stir until a soft dough is formed.
Add the nuts and stir only to incorporate.
Roll into 2 logs about 12 inches long and place on a baking tray about 2 inches
Bake for about 20 minutes until the logs are golden and slightly springy.
Reduce heat to 325 degrees F.
Cut logs on the bias into 1/2-inch thick biscotti,
and bake for about 10 to 15 minutes more, turning cookies midway through the time.