In a large bowl, beat eggs; beat in sugar, oil, lemon rind and almond extract. Combine flour, baking powder and salt; stir into egg mixture to make a soft sticky dough. Stir in chopped almonds. Turn out onto a lightly floured surface. With floured hands, shape into a ball; divide dough in half. Shape each piece into a log about 10"long. Place 3" apart on a well greased large baking sheet; flatten each log to 2 1/2" width, with slightly rounded top. Brush logs with egg white, top with sliced almonds in a single layer. Bake in a 325¼F oven for 25 to 30 minutes or until lightly colored and firm to touch. Let cool on the baking sheet for 10 minutes. Transfer logs to a cutting board. With a large serrated knife, cut on a slight diagonal into 1/2 inch slices.Arrange slices upright, about 1 inch apart, on a baking sheet. Reduce oven temperature to 300¼F. Bake the slicesfor 20 to 25 minutes or until dry and lightly browned. Let cool on rack. Store in a covered for up to 1 week.

Per biscotti;119 calories.