Gather the ingredients - * Butter * Sugar * Lemon zest * Eggs * Lemon juice * Vanilla extract * Flour * Almond flour * Baking powder
Using a stand or hand mixer, combine the butter, sugar, and lemon zest until it has lightened a bit - about 2 minutes.
Add in the eggs, vanilla, and lemon juice and mix until combined.
Finally, add the flours and baking powder and mix until combined. Try not to over mix at this step but do scrape the sides of the bowl to incorporate everything.
– Take the batter and divide it in half, placing each half on one of the two baking sheets. – Pat the dough into two 10" long, 2.5" wide, and 1/2" thick loaves with wet hands (wetting your hands slightly will help keep the dough from sticking to them).
– Bake the biscotti for about 20 minutes or until the edges turn golden brown. – Remove from the oven and cool for about 10 minutes before slicing them 1/2" thick and placing biscotti cut side up on the baking sheet.
Bake for about another 15 minutes or until dried and crisp.
To store, transfer the biscotti to an airtight container and keep at room temperature for up to two weeks.
Full recipe at mildlymeandering.com