Chocolate Lemon Biscotti

This Chocolate Lemon Biscotti recipe is both versatile and durable.

You can keep them crispy and delicious for several days on a plate at room temperature.

If you need to store them for longer periods, up to 2 to 3 weeks, just put your biscotti in a tightly sealed container and keep them at room temperature.

When storing for longer periods, they may be kept in the freezer in a well-sealed airtight container that will help prevent them from dehydrating.

This recipe for Chocolate Lemon Biscotti calls for Lemon Extract as well as fresh lemon zest, so you'll want to make sure you have a durable Microplane Zester on hand.

When zesting your lemon, be sure to remove only the yellow part of the lemon skin. You want try and not get any of the white pith that lies directly beneath the skin because it's too bitter.

Chocolate Lemon Biscotti

Chocolate Lemon Biscotti Recipe

4 1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 1/2 cups granulated sugar
1/2 pound unsalted butter, cut into 1-ounce pieces
4 large eggs
2 tablespoons minced lemon zest
1 teaspoon lemon extract
6 ounces semisweet chocolate, chopped into 1/4-inch pieces

Position one of your oven racks in the center of your oven. Preheat oven to 325F degrees. Line 2 baking sheets with parchment paper or a nonstick baking liner.
Sift together 4 cups flour, baking powder and salt; set aside.
In the large bowl of a stand mixer fitted with the paddle attachment or, if mixing by hand, in a large bowl, beat the butter and sugar together on medium speed until soft, about 2 minutes.
Scrape down sides of bowl with rubber spatula and beat on high for 4 minutes until very smooth.
Add the eggs, one at a time, and continue to beat on medium for 1 minute.
Add the lemon zest and lemon extract and beat on high for 30 seconds.
With the mixer on low speed or while stirring with a spoon, add the sifted dry ingredients slowly, mixing just until incorporated.
Stir in the chopped chocolate pieces and mix until thoroughly combined.
Transfer the biscotti dough to a clean and dry, lightly floured surface.
Divide the dough into 4 equal portions and shape each into a log about 8 inches long, 2 1/2 inches wide and 1 1/4 inches high. Use the remaining 1/4 cup of flour as necessary to prevent sticking.
Carefully place 2 logs about 2 inches apart onto each of 2 baking sheets.
Place the baking sheet on the center rack of your preheated oven and bake for about 35 minutes, or until the top of the logs are lightly browned and firm to touch. Remember to rotate baking sheet 180 degrees halway through baking time to ensure even baking. Allow logs to cool to room temperature.
Repeat baking second baking sheet.
Once first round of baking is complete, reduce oven temperature to 275F degrees.
Transfer the cooled logs to a cutting board.
Using a serrated knife, cut the logs on a slight diagonal into 1/2-inch slices - about 12 slices per log. Use a gentle sawing motion to cut through the top crust.
Place biscotti slices on the lined baking sheets.
Bake the biscotti for another 30 minutes, or until they are crisp and evenly browned. Remember to once again rotate the baking sheets 180 degrees halway through baking time.
Place baking sheet on a wire rack and allow the biscotti to cool completely on the sheet.