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1
In a large bowl mix together all the dry ingredients, blend well and set aside. In your mixer bowl, add the butter and sugar and cream together until well blended.
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2
Add the eggs, one at a time and blend well. Add the vanilla, lemon juice and zest of one lemon and continue to mix. Add in the ricotta and mix until well blended. Slowly add in the flour mixture, blend as you go until all the flour has been incorporated.
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3
Set the dough aside and prepare the baking trays by lining them with parchment paper. Drop spoonfuls of the dough onto the baking sheet allowing some space between the biscotti.
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4
Place the first tray in a preheated 350 degree fahrenheit oven for about 10 to 11 1/2 minutes (or until the bottoms start to turn light golden brown, the tops will still look light.)
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5
Do not over bake these as the texture changes dramatically and they will be dry and tough versus soft and tender.
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6
Remove the tray and set on a rack to cool; continue baking the biscotti until all the dough is used. Once the cookies have cooled, in a large mixing bowl combine all the ingredients for the glaze except for the candy decorations.
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7
Mix well with fork until smooth and creamy (add more sugar or milk depending on the thickness or thinness of the glaze.) The glaze should drip easily off the fork but retain a thickness to stay on top of the biscotti and drip down a bit.
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8
Glaze them using the fork and quickly decorate with the colored nonpareils as you go.
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9
I decorate a portion in this style and keep a few aside that I love to decorate with the glaze and additional grated lemon zest on top for an extra boost of lemony flavor.
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10
Allow them to sit and dry completely before moving and storing the biscotti in a table-top container or freezer container.
