Almond Biscotti with Lemon Glaze

*Use organic ingredients

2 cups whole wheat pastry flour
1/3 cup white sugar
1 tsp baking powder
1/8 tsp salt
3 large eggs
1 1/2 tsp pure vanilla extract
1 1/2 tsp pure almond extract
1 tsp lemon zest
1 cup slivered or chopped almonds plus a little extra for topping.


Mix flour, sugar, backing powder and salt in mixer until blended. Gradually add eggs, lemon zest, vanilla and almond extract to flour mixture. After mixing together, add in chopped almonds and continue til mixed.


Sprinkle flour on a dry, clean cutting board. Roll dough onto the floured cutting board,  into one 12 inch log then flatten down til about 1 inch tall. Top off with a few almond pieces.  Cook on parchment paper on a cookie sheet.


Place in oven at 300 degrees for 30-40 minutes (until firm). Take out of oven and let cool (about 10 minutes). Then diagonally slice into 1 inch pieces and place back in the oven on parchment paper until golden brown (about 10 minutes).


When finished, let cool then top with a lemon glaze.

Lemon Glaze

1/2 cup powdered sugar

2 tbsp lemon juice

1 tbsp lemon zest

Whisk all ingredients together, then pour on top of biscotti after it has cooled.

To store, place in air tight container.