Filled Biscotti

In a microwave-safe bowl, mix 1 cup sugar (for cream), 3 tablespoons cornstarch, and 1 teaspoon salt (for cream). Gradually add 2 cups milk, a little at first to make a smooth paste, then the rest until the mixture is smooth.

Microwave the milk mixture at high for 8-9 minutes, stirring every 2 minutes until it is smooth and thickened.

Meanwhile, in a separate mixing bowl, lightly beat 3 egg yolks (or 2 whole eggs as an alternative). Quickly stir half of the hot milk mixture into the beaten eggs to temper them, then add the new egg mixture back to the original milk mixture.

Microwave the combined mixture at high for 1-2 minutes until it becomes thick. Set aside the pastry cream to cool completely.

In a large bowl, blend and mix 1 teaspoon vanilla extract, 1 tablespoon butter, 2 whole eggs (for dough), 1 teaspoon salt (for dough), 1 teaspoon grated lemon rind, 2 teaspoons baking powder, 1 cup softened butter, 1 cup flour, and 1 cup sugar (for dough). Include 1 teaspoon almond extract if desired.

Roll out the dough on a floured board and cut 12 circles using a 4-inch round cutter.

Line a greased cupcake pan with the 12 dough circles.

Fill each dough-lined cup with the cooled pastry cream.

Top each filled cup with another dough circle, cut with a 3-inch round cutter, ensuring the edges are well sealed.

Bake the filled biscotti at 375°F for 20-25 minutes.

Let cool completely in the cupcake pan before serving.