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Preheat your oven to 375 degrees.
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With a mixer, combine olive oil and sugar.
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Add eggs, extract, and lemon juice and zest. Beat until combined.
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In a separate bowl combine flour, baking powder and salt.
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Add the dry ingredients to the wet ingredients and mix together.
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Dough will form into little balls once combined, which will result into a heavy dough.
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At this point, mix in the slivered almonds.
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Compact mixture into two balls. Line two baking sheets.
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Press each dough ball out into a long rectangle about ½ in thick.
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Bake for 25-35 minutes, until tops have slightly puffed and goldened.
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Once they have finished cooking, remove from oven and allow to cool for 10 minutes.
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Once cooled, cut biscotti strips about 1 inch thick.
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Place on baking sheet and broil until golden, about 3 minutes.
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Turn the cookies over and broil the opposite side for another 3 minutes.
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While cookies are cooling, melt your white chocolate.
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Drizzle chocolate over cookies.
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Store in an airtight container for up to 1 week. Makes 4 dozen biscotti.