Meyer Lemon Biscotti

For Biscotti:

1. Combine flour, almond flour, baking powder, and salt in a bowl and whisk until evenly combined. Set aside.
2. In a bowl, rub lemon zest with sugar until evenly distributed (this will help release the flavorful oils).
3. Place eggs in a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment. Beat on medium high speed until frothy, then add lemon-sugar mixture and continue beating until pale and thick, 2 to 3 minutes on medium-high speed.
4. Reduce mixer to low and drizzle in melted butter, followed by lemon juice, vanilla and lemon extract (if using).
5. Sprinkle flour mixture over top and mix on low speed until almost completely incorporated. Cover and refrigerate for 30  minutes.
6. Preheat oven to 325 degrees F. Line a baking sheet with parchment paper. If you'd like, you can trace two 2-by-12-inch rectangles side by side on the back of the parchment paper as a guide. Leave about 4 inches of space between the two rectangles to allow for spreading.
7. Divide chilled dough in half and dollop bits of dough in two rows along rectangle guides; lightly flour your hands and pat dough into two 2-by-12-inch rectangles, sprinkling with flour as needed so the dough doesn't stick to your hands.
8. Bake for 25 to 30 minutes, rotating sheet half way through baking, until top is just beginning to crack and bottom is light golden brown. Remove from oven and let cool for 30 minutes.
9. Transfer biscotti to a cutting board. Using a sharp serrated knife, cut on a bias into 1/2-inch wide pieces. Lay pieces, cut side down, on baking sheet. The cookies shouldn't be touching, but can be arranged very closely together as they will not spread any further.
10. Return to oven and bake for a 10 minutes, then flip, and bake for another 10 minutes more, until crisp and light golden brown. If you want harder biscotti you can bake bake them a little bit longer. Remove from oven and let cool completely.

For Glaze:

1. Melt white chocolate in a small bowl in short bursts in the microwave at 50% power, stirring occasionally, until melted and smooth.
2. In another bowl, whisk together sifted powdered sugar and lemon juice until smooth. Drizzle in white chocolate and whisk to combine. Add salt and lemon extract (if using). If necessary, add additional lemon juice, 1/2 teaspoon at a time, until a glaze reaches a nice drizzle-able consistency.
3. Drizzle glaze over top of cooled cookies; you can use a whisk or fork, or transfer to a small bottle or piping bag fitted with a small round tip for more precise drizzles.
4. Let glaze set up completely before packaging. Biscotti will keep at room temperature in an airtight container for up to 2 weeks.