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Preheat oven to 350°F.
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Line a baking sheet with parchment paper.
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Whisk together the flour and baking powder and set aside.
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Beat the butter and sugar until combined.
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Add eggs, lemon extract, and lemoncello.
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Turn the mixer down to low and beat in the dry ingredients.
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Fold in the chocolate chips.
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Divide the dough in half. Shape each portion into long logs about 3 inches wide.
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Make sure there is at least 2 inches between the logs. Pat the top down to make it flat.
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Bake for about 20-25 minutes until the logs turn golden brown.
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Turn the oven temperature down to 250°F.
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Remove the biscotti loaves from the oven. Let them stand for 10 minutes.
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Slice each log into 1-inch pieces and lay them on their sides.
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Return to the oven to bake for 8-10 minutes.
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When the biscotti are completely dry, transfer to a wire rack to let cool completely.