Biscotti are one of my favorite goodies to make because the flavor possibilities are endless, I love crunchy treats, and (I hate to admit) are quite impressive to non-bakers.  The truth is, biscotti are relatively simple to make but can be extremely time consuming.  Beware before you bake.

A frequently requested flavor from my husband and coworkers is lemon with almonds.  I use this recipe for the dough yet recommend the following changes: Use slivered or chopped almonds rather than whole, add approximately 1/2 teaspoon lemon extract along with the vanilla and almond, and flip the cut biscotti in the middle of the final bake.  

And because I adore adding calories in the form of chocolate I add my own little concoction afterwards.

After the biscotti have been baked and cooled, it is time to make them even better and less healthy.  You’ll need eight ounces of chopped white chocolate, 1/2 tablespoon of shortening, and 1/2 tablespoon (or to taste) of lemon extract.

 Create a double boiler with a pot/sauce pan and glass bowl.  Boil the water and place all the ingredients in the glass bowl which should rest on the pot but not touching the water.  

When the chocolate mixture is melted, dip the top side of the biscotti in the goodness.

Place on a parchment lined baking sheet and then refrigerate until the chocolate has cooled and hardened.

And then enjoy with coffee and preferably a cozy fire.  It’s cold outside.