Preheat the oven to 350°F. Line a large baking sheet with parchment paper.
In a medium bowl, mix the sugar and lemon zest with a fork to coat the sugar. I find this helps to distribute the zest better in the batter and will not clog your beaters.
Add the butter to the lemon sugar and cream together.
Add the salt, almond extract, and baking powder and mix until smooth and creamy.
Beat in the lemon juice and eggs; the batter may look slightly curdled - this is fine.
At low speed of your mixer, add the flour, stirring until smooth; the dough will be sticky.
Place the dough onto the prepared baking sheet. Shape it into a log that’s about 13" long x 3" wide x 3⁄4" thick.
Straighten the log, and smooth its top and sides; a slightly wet spatula or slightly wet fingertips work well here.
Bake the dough for 25 minutes. Remove it from the oven, and allow it to cool on the pan anywhere from 15 minutes.
Reduce the oven heat to 325°F.
I recently learned this great tip for cutting biscotti: use a spray bottle filled with room-temperature water and lightly but thoroughly spritz the log, making sure to cover the sides as well as the top. Softening the crust just this little bit will make slicing the biscotti much easier. DON'T make it soggy!!
Wait another 5 minutes, then use a serrated knife to cut the log crosswise into 1⁄2" slices.
Set the biscotti on edge on the prepared baking sheet. Return the biscotti to the oven, and bake them for 30 to 35 minutes, till they feel very dry and are beginning to turn golden around the edges.
Remove the biscotti from the oven, and transfer them to a rack to coo; completely.
To glaze: Melt the white chocolate in the microwave in 15 second intervals until melted and smooth. Mix the zest of one lemon and 2 tbsp sugar until the sugar is coated with lemon zest. Drizzle melted white chocolate over cooled biscotti and immediately sprinkle the lemon sugar over the white chocolate. Let set till chocolate is hardened and then store in an airtight container.
