All in all a good recipe. I used all the juice from the naked lemon that I took the zest off of and doubled the lemon extract. That gave it a nice lemon flavor without being over powering. Also thanks to Cheesecake factory's lemon raspberry cheesecake, I boiled some raspberry jam to the hard ball stage and spooned this over the biscotti before I did the final toasting in the oven. It turned out great. Just a little variation.

Reviewed On: Apr. 26, 2009