Biscotti is a bit of a controversial item in the baking world.  Is it a cookie? Is it a member of the bread family?  Could we consider it a pastry?  I’ve always considered it a breakfast cookie, but that’s me.  Like scones, I always considered these to be somewhat tricky to make, and like scones, I was wrong.  I followed this recipe with a touch more lemon and almond than asked for and absolutely loved the results.  The biscotti is perfectly lovely without the lemony glaze, but I like that it balances out the almond in the biscotti.  Either way they’re perfect for a little early-morning dunking. 😉