Lemon Thyme Biscotti

Preheat the oven to 350ºF. Line a large baking sheet with parchment paper and set aside.

In a small bowl, whisk together the flour, baking powder, salt and fresh thyme. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, add the sugar and lemon zest. Use your fingers to sort of massage the zest into the sugar. Add in the butter. Beat on medium speed until smooth and well combined.

Add in the vanilla extract, almond extract and eggs. Beat on medium until combined (it may look slightly curdled). With the mixer on low, slowly add in the flour mixture, and mix until incorporated.

Divide the dough in half and transfer to the prepared baking sheet. Using wet fingers, shape each half into a rectangle that is about 9 inches long, 3 inches wide and ½ inch thick, leaving several inches of space in between the two sections of dough. {I find it helpful to draw the rectangles on the parchment paper and then dump half the dough into each and use the lines to pat it into the correct shape.}

With wet fingers, smooth out the top and sides of each rectangle. If desired, sprinkle the tops with coarse sugar.

Bake for 25 minutes. Remove from the oven and let cool for 10 minutes.

Meanwhile, reduce the oven temperature to 325ºF. After the 10 minutes is up, use a sharp knife to cut the dough crosswise into about ¾ inch thick slices. Balance the slices upright on the baking sheet.

Return to the oven and bake for another 25 to 30 minutes, until the biscotti feel dry and are golden brown. They may feel a tiny bit moist in the centers, but will continue to dry out further as they cool down.

Let cool for about 5 minutes on the baking sheet, then transfer to a wire rack to cool completely.