Lemon Biscotti

Lemon Biscotti

3 cups flour

2 1/2 teaspoons baking powder

1/8 teaspoon salt

2/3 cup (1 stick plus 3 tablespoons) softened butter

1 cup granulated sugar

3 large eggs, whipped (plus 1 egg mixed with a teaspoon of water for egg wash)

1/4 teaspoon lemon extract

Zest from 2 lemons

Preheat oven to 375 degrees. Combine all ingredients and mix until smooth.

Divide dough in half and roll into two logs about 12-inches long. Flatten top. Transfer logs to cookie sheets, brush with egg wash and bake at 375 degrees for 20 minutes.

Let logs cool slightly, then carefully transfer to a cutting board and cut crosswise into cookies about 1/2-inch thick. Transfer individual cookies back to cookie sheet, standing them on edge. Bake again for about 5 minutes or until just dry.

Makes about 40 biscotti


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