Instructions: Substitute 1/4 tsp. lemon extract for vanilla. Add 1 Tbls. grated lemon zest to butter mixture. Stir in 1 cup chopped dried figs & 1/2 cup chopped walnuts along with flour. Divide dough. Shape each into a 12X1" log. Bake 25 minutes until lightly frim to touch. Cool on racks. Slice diagonally into 5/8" thick slices. Bake slices 15 minutes. Cool on racks. Melt creamy white melting wafers following pack directions. Dip the end of each biscottp in the melted wafers, then in sprinkles.

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