Preheat your oven to 325 degrees F on convection bake.

Use an electric mixer to whisk the egg, sugar and pure vanilla extract in the mixing bowl on low to medium speed. Continue to mix the egg until it's frothy and pale yellow. Add in the mazola oil, olive oil, lemon juice, lemon zest, and white chocolate chips.

Sift two and a quarter cups of all-purpose flour into a separate medium-sized bowl. Add baking powder and a pinch of salt. Whisk together.

Slowly add the flour mixture to the wet ingredients in the mixing bowl. Keep mixing until all the flour is absorbed. Then, turn off the mixer. The dough will be sticky, but it should be pliable. Next, lightly grease a large bowl with about a teaspoon of mazola oil. Transfer the biscotti dough from the mixing bowl to the greased bowl. Allow the dough to rest uncovered at room temperature for 10-15 minutes.

Clean a flat surface like your kitchen counter or dining table. This is where you'll roll out the dough and form the biscotti loaves. Add a little oil to your hands and roll the dough into a ball. Next, roll the dough and press your hands lightly outwards to form a long dough log. Use a sharp knife to cut the biscotti log into two equal pieces.

Roll each piece into a ball, and then following the same technique as above, press your hands lightly outwards to create a log. Next, shape the biscotti dough with your hands into loaves. I usually prepare about 3 inches wide and 1 inch in height loaves. Use a butter knife to score the loaves into about 1/2" - 3/4" slices. The butter knife shouldn't go all the way down. Just enough to know where to cut the biscotti once it's baked.

Bake the loaves. Transfer the scored loaves to a non-stick baking sheet and place them in the preheated oven. They'll need to bake for about 25 minutes at 325 degrees F on convection bake or until lightly golden brown.

Remove the biscotti loaves from the oven and wait a few minutes for them to cool. Then, carefully transfer the warm biscotti loaves to a cooling rack. Allow the loaves to cool for about 15-20 minutes. Next, use a sharp serrated knife and a cutting board to cut the cooled biscotti loaves along the score lines.

Transfer the cut biscotti to the cookie sheet in a single layer and place them in the oven. Allow the biscotti to bake for about 20 minutes at 250 degrees F on convection bake. If you like your biscotti crispier, their baking time can be longer. Once they're ready (golden brown and slight), remove them from the oven. Enjoy!