White Chocolate Lemon Biscotti

In my previous post, I mentioned how much fun I had cooking and baking with my friend when we were on our Tennessee Sojourn. We enjoyed our coffee times in the morning where we would drink iced coffee and talk about our Daddy God and the Word.
One of the recipes we tried was a biscotti recipe that we tweaked to become our White Chocolate Lemon Biscotti. Here is the recipe in honor of my lil' sis and our morning "cawfee tawks."

White Chocolate Lemon Biscotti 
3 c Flour
¼ tsp Salt
1 c Sugar
½ tsp baking soda
1 tsp baking powder
2 Tbsp Fresh Lemon zest
3 eggs
1 Tbsp fresh lemon juice
1 tsp vanilla
¾ c white chocolate chips 
Pre-heat oven to 325°. Coat a large cookie sheet with non-stick spray. Combine flour, sugar, baking powder, baking soda and salt. Whisk egg, lemon zest and juice together. Add dry ingredients to wet mixture. Mix well. Add chips. Working on a floured surface, shape dough into 2 logs and 14” long and 1 ½ “thick. Place logs apart on cookie sheet (at least 4” apart) as dough spreads. Bake 20-25 min, until firm to the touch. Remove from oven and allow logs to cool before slicing. Reduce oven temp to 300°. Cut logs diagonally into ½” slices using a serrated knife and sawing motion. Lay cookies on sheet and return to oven and bake an additional 40 minutes. As they cool, they will crisp up. These will store in an air tight container for 1 month. 
Variations:
Dried cranberries with orange zest and juice
Add sliced, blanched almonds with dried cherries
Lemon and dried blueberries