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Parve
Easy
15 Servings
Allergens 
1 Hour, 20 Minutes
Diets
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 tablespoons oil, such as Manischewitz Grapeseed Oil
1/2 cup sugar
zest of 2 lemons
1 teaspoon Gefen Vanilla Extract
1/2–1 teaspoon Gefen Almond Extract
1/4 cup freshly squeezed lemon juice (no substitutions!)
2 large eggs
2 and 1/2 cups flour (I used Shibolim White Spelt)
1 and 1/2 teaspoons baking powder
scant 1/2 teaspoon salt
2/3 cup sliced almonds
1/3 cup white chocolate chips
lemon zest and/or sliced almonds, for garnish
1/2 cup Gefen Confectioners’ Sugar
2 teaspoons fresh lemon juice
2 teaspoons soy milk
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a baking sheet with Gefen 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 five minutes. Lower oven temperature to 325 degrees Fahrenheit (160 degrees Celsius).
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.
Styling and Photography by Sina Mizrahi
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