This is no same old, same old biscotti. This confection is infused with a light citrus flavor, and it’s perfectly shaped for dunking.

Yields 20 biscottii

2½ cups flour

1½ tsp baking powder

½ tsp salt

⅓ cup oil

1¼ cups sugar

2 eggs

zest of 1 lemon

1 Tbsp lemon juice

1 Tbsp lemon extract

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

Mix flour, baking powder, and salt in a small bowl. Set aside.

Whisk oil, sugar, and eggs in a large bowl. Add zest, lemon juice, and lemon extract and mix. Add dry ingredients and mix until completely blended.

Divide dough in half. Shape dough into two 12-inch (30-cm) loaves and place them onto the prepared baking sheet. Bake for 35–40 minutes. Slice the biscotti using a serrated knife.

If you prefer your biscotti crunchy, lower the oven temperature to 325°F (160°C).

Lay down the slices on the baking sheet. Bake for another 5–7 minutes. Turn the slices over and bake for an additional 5–7 minutes.