Lemon Poppy Seed biscotti

Cream together:
1/2 cup soft butter
1 cup sugar
3 eggs
2 TBLSP grated lemon zest
2 TBLSP fresh lemon juice

Mix together & add to creamed mixture:
3 cups flour (may need an add'l 1/4 cup if dough seems too sticky)
1 tsp. baking soda
1 tsp. baking powder
1 Tblsp. poppy seeds

Heat the oven to 350 degrees.   Line baking sheets with parchment. Divide the dough into 4 sections and make rectangles of dough (approx. 2" x 10" x 1/2"high) - 2 rectangles per sheet, leaving a few inches of space between them.

Bake @350 degrees for approx. 20 minutes, or until the dough isn't soft/raw in the center.  Remove from oven & let sit for 5 minutes.  Cut the rectangles of dough into 1/2" slices, then lay them back down on their sides.  Return to oven and bake another 10 minutes (or longer if you want a more well-done, crispier biscotti).  When cookies are cooled, turn them upright and brush a lemon glaze over the tops of the biscotti.

Glaze:  Mix together the grated zest of one lemon, 2-3 Tblsp. fresh lemon juice and enough powdered sugar to make a brushable glaze.