Directions

1. Preheat oven to 350 F.
2. Add eggs, sugar and brown sugar into the bowl of a stand mixer and combine for about 1 minute.
3. Add the softened butter piece by piece into the mixer (while it’s still running).
4. Once the butter is incorporated, add the vanilla extract, baking powder, baking soda, juice of 1 lemon and zest of 1 lemon.
5. Add 2 cups of the flour to the mixture and let combine for a couple of minutes or until you no longer see any flour.
6. Add the last 2 cups of flour and allow for everything to combine.
7. Add the nuts (or dried fruits) of your choice and mix it up.
8. Take some flour and brush your table with it to cover the surface you’re working on.
9. Remove your biscotti mixture from the mixer and place onto the floured surface.
10. Work the dough into one large log and cut into 4 equal pieces, each of those 4 pieces are now going to become smaller individual logs.
11. Spray two baking sheets with non-stick baking spray, add 2 logs spaced apart on each sheet.
12. Brush the logs with the egg wash - it should be a light layer, giving the biscotti dough a nice glow.
13. Bake for approximately 25 minutes but check the oven to ensure the biscotti does not burn. Remove the pan from the oven.
14. Increase oven temperature to 375 F.
15. Remove biscotti logs from the pans, place on a cutting board and cut into individual biscotti.
16. Place the individual biscotti back onto the baking sheets and bake for approximately 5 to 10 minutes. If you wish to have the biscotti harder, bake for longer and once again, watch carefully.
17. Remove from the oven, allow them to cool and enjoy!

Note: All ingredients after the eggs, sugar and brown sugar are to be added to the mixture while the mixer is going. Just be careful and watch your fingers and tools. Scraping the sides will be necessary but make sure to shut off the mixer while scraping the sides of the bowl.