Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a baking sheet with Gefen Parchment Paper.

Pour oil into the bowl of an electric mixer. Place sugar and lemon zest in a small bowl and massage together, gently pressing down on the zest to release the lemon oils. Add to the mixer along with the extracts and lemon juice. Mix to combine.

Add eggs, one at a time, until incorporated. Add flour, baking powder, and salt and mix until smooth. Fold in almonds and white chocolate chips. Dough will be sticky, so wet hands before proceeding.

Divide dough in half and shape into two

flattened logs. Bake for approximately 25

minutes or until it starts turning golden at

the edges.

Remove from oven and cool for five minutes. Lower oven temperature to 325 degrees Fahrenheit (160 degrees Celsius).

Using a serrated knife, cut the logs into

thin slices and turn them on their sides.

Return to oven and let them crisp for 10

minutes. Turn the oven off but leave the door open with biscotti inside for about 10 minutes or more. Then remove from oven

and let cool.

Combine all glaze ingredients in a small

bowl. Adjust quantities if necessary to

achieve a thick, smooth glaze. Drizzle over

biscotti.

Garnish with lemon zest and sliced almonds, if desired. These biscotti freeze well.