After eating dinner, sometimes you just want a small treat, rather than a heavy dessert. Lemon biscotti are just the thing. Lemon is such a cool and refreshing flavor. Of course you can have them anytime, but they are perfect for the summer months. I made these cookies with the zest of Meyer lemons. Meyer lemons are sweeter and less acidic than typical lemons with a slight tangerine flavor. You can use any kind of lemon for the purpose of this recipe.

Lemon Biscotti Dipped in White Chocolate Recipe
Makes 25 biscotti cookies

Ingredients:

2 cups flour
1/2 cup sugar
1 teaspoon baking powder
1 stick of butter, softened
2 eggs plus one additional egg for an egg wash
Lemon zest from two lemons
2 teaspoons of lemon extract
White chocolate candy melts

Directions:

1. Preheat the oven to 350 degrees.
2. Combine the flour and baking powder in a small mixing bowl and set aside.
3. Cream together butter and sugar in a large mixing bowl with an electric mixer.
4. Beat in the two eggs, one at a time until completely combined.
5. Beat in lemon zest and lemon extract.
Zesting a lemon is easy. Take a vegetable peeler against a washed lemon, grating only the yellow skin. They do make a lemon zest tool; however, I find that the vegetable peeler is sufficient.
6. Slowly add the flour mixture, beating after each addition.
7. Form the dough into two logs on a greased cookie sheet.
8. Brush the egg wash on the biscotti.
9. Bake for 25 minutes.
10. Take out and let cool for 10 minutes.
11. Slice the biscotti into 25 cookies.
12. Bake for an additional 10 minutes.
13. Allow the cookies to completely cool.
14. Melt the white chocolate over a double boiler.
15. Dip the biscotti in the white chocolate.
16. Place the cookies on a cookie sheet covered with wax paper.
17. Freeze for 5-10 minutes until the chocolate has hardened.
18. Keep in an airtight container.

Biscotti can last for one to two weeks if stored properly. Although, I have never had these cookies last that long.

Enjoy and sweeten the soul with chocolate.