Lemon Biscotti

Heat your oven to 350º.

In a mixing bowl, combine all ingredients and mix together thoroughly (in this order), stirring as you add each ingredient:

1 stick softened butter (1/2 cup)

3/4 cup sugar

1 egg

2 extra egg yolks only

1 Tblsp. fresh grated lemon zest

2 Tblsp. fresh lemon juice

1 tsp. vanilla

2 -1/4 cups flour

1 tsp. baking powder

1/2 tsp. cardamom (powder, not whole seeds)

1/4 tsp. salt

(At this point, you could add a cup of finely chopped nuts or 1/4 cup poppy seeds - I chose to leave them plain.)

Divide the dough in half.  Form each into a log and place on a lightly greased baking pan, leaving several inches of space between them.  (Approx. 10" long X 1/2" high X 2-3" wide)

Brush with lightly beaten egg white and sprinkle lightly with sugar.

Bake for 20-25 minutes, until golden on top.  Remove from oven and let cool for 10-15 minutes.  Slice into 1/2" slices, lay them flat onto the baking sheet, return to the oven and bake another 10-14 minutes until they're lightly toasted/golden.