How To Make Soft Lemon Biscotti

• Preheat your oven to 325. Line a baking sheet with parchment paper.
• In a large bowl, whisk three medium eggs. Add your sugar, maple syrup, extra virgin olive oil, salt, baking powder, lemon extract, almond extract, lemon juice, and milk to the bowl. Mix well. Add your all purpose flour and almond flour to the bowl and mix until a thick cookie dough is formed. Fold in the sliced almonds. Option to let the biscotti cookie dough chill in the fridge for 20 minutes to make it easier to shape.
• Scoop about half of the cookie dough onto your parchment paper and use your hands to form the lemon biscotti dough into a log. Do this a second time with the remaining dough. Ensure the cookie dough logs are about three inches apart. Use your hands to gently press the logs to flatten them. They should be about 1 to 1 ⅕ inches in height. See images above for reference.
• Bake the cookie dough in the oven for 30 minutes. Remove the baking sheets from the oven and allow the logs to cool completely. Then, use a knife to slice the logs crosswise so that each cookie is about 1 ½ inch thick.
• Allow them to cool completely. While the lemon biscotti are cooling, prepare your icing by first adding the lemon juice, vanilla, and powdered sugar to a bowl. Whisk and add 1-2 tablespoon of milk to the bowl until you reach a nice silky texture. Drizzle the frosting over the cookies once they are cool.
• They will last in an airtight container for up to 2 weeks. These are perfect for dipping into coffee or enjoying alongside your favorite espresso drink.