Ingredients

• ¼ cup butter (melted & cooled)
• ¾ cup granulated sugar
• 1 teaspoon vanilla ( lemon extract if desired)
• 2 large eggs (room temperature)
• 2 tablespoons lemon juice
• 1¾ cups all purpose flour
• 1 pinch salt*
• ¾ teaspoon baking powder
• zest of 1-2 lemons
• ½ cup hazelnuts (toasted)**
• ½ cup almonds (toasted)**

Instructions

1. In a large bowl, beat together butter and sugar until well combined 1-2 minutes. Add vanilla, then add the eggs beat, then add the lemon juice and beat to combine.
2. In a medium bowl whisk together the flour, salt, baking powder and zest.
3. Add the dry ingredients to the butter mixture, when almost combined add the the nuts and combine.
4. Cover the bowl with plastic wrap and refrigerate for 30 minutes.
5. Pre-heat oven to 300F (150C). Line a large cookie sheet with parchment paper.
6. Move the dough to a lightly floured flat surface, divide in two and form into 2 logs (about 12 inches/31cm long). Place on the prepared cookie sheet and bake for 30-35 minutes or until lightly brown.
7. Remove from the oven and let sit 5-10 minutes.
8. Cut the logs on the diagonal into 1/2 inch slices.  Lay the slices cut side up back on the prepared cookie sheet and bake for approximately 8-10 minutes. Then flip the cookies over and bake again for approximately 5 minutes. Move the biscotti to a wire rack to cool and dry completely before serving. Enjoy!