Lemon Poppy Seed Biscotti

Heat oven to 350º - line a couple baking sheets with parchment. This recipe makes approx. 40-45 biscotti.

In a mixing bowl, cream together:

1 stick (1/2 C) soft butter
1 cup sugar
3 eggs
2 Tblsp. fresh lemon juice
1 Tblsp. grated lemon zest

Stir in:

3 cups flour
2 Tblsp. poppy seeds
1 tsp. baking soda
1 tsp. baking powder
1/8 tsp. salt

Divide the dough into 4 equal parts. Form each part into a cylinder (flour your hands to keep the dough from sticking) and place them on baking sheets (2 per sheet, leaving room between them).  Flatten each cylinder so that it becomes a rectangle, approx. 1/3" high, 2" wide, and 6-8" long.   Bake for approx. 20 minutes, or until the rectangles become slightly firm and golden.  Remove from the oven, let cool for a minute and then cut into slices - making each biscotti about 1/3-1/2" wide.  Separate them and keep them on the same baking sheet, leaving space between them.   Return to the hot oven and continue to bake another 10-15 minutes (depending on how dry/crunchy you want them).  Remove from the oven and let them cool completely.

Make a glaze by mixing 2 Tblsp. soft butter, 2 Tblsp. grated lemon zest,  2-3 cups powdered sugar and enough lemon juice to make a spreadable glaze.   Push the biscotti back together (so it looks like the rectangle you had pre-baking) and with a pastry brush, liberally brush the glaze over the tops of the biscotti.  Let them dry completely. Yum!