Styling and Photography by Sina Mizrahi

These crunchy lemon biscotti are the perfect combo of sweet and tangy. Enjoy them with a cup of coffee or tea. Of course, I like them straight from the freezer!

YIELDS APPROXIMATELY 40 PIECES

• 4–5 Tbsp oil
• ½ cup sugar
• zest of 2 lemons
• 1 tsp vanilla extract
• ½–1 tsp almond extract
• ¼ cup freshly squeezed lemon juice (no substitutions!)
• 2 large eggs
• 2½ cups flour (I used white spelt)
• 1½ tsp baking powder
• scant ½ tsp salt
• ⅔ cup sliced almonds
• ⅓ cup white chocolate chips
• lemon zest and/or sliced almonds, for garnish

Glaze

• ½ cup confectioners’ sugar
• 2 tsp fresh lemon juice
• 2 tsp soy milk

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

Pour oil into the bowl of an electric mixer. Place sugar and lemon zest in a small bowl and massage together, gently pressing down on the zest to release the lemon oils. Add to the mixer along with the extracts and lemon juice. Mix to combine.

Add eggs, one at a time, until incorporated. Add flour, baking powder, and salt and mix until smooth. Fold in almonds and white chocolate chips. Dough will be sticky, so wet hands before proceeding.

Divide dough in half and shape into two flattened logs. Bake for approximately 25 minutes or until it starts turning golden at the edges.

Remove from oven and cool for 5 minutes. Lower oven temperature to 325°F (160°C).

Using a serrated knife, cut the logs into thin slices and turn them on their sides. Return to oven and let them crisp for 10 minutes. Turn the oven off but leave the door open with biscotti inside for about 10 minutes or more. Then remove from oven and let cool.

Combine all glaze ingredients in a small bowl. Adjust quantities if necessary to achieve a thick, smooth glaze. Drizzle over biscotti. Garnish with lemon zest and sliced almonds, if desired.

These biscotti freeze well.

(Originally featured in Family Table, Issue 884)