Lemon-Almond Biscotti

Ingredients:

1/3 cup butter, softened

2/3 cup sugar

2 teaspoon baking powder

1/2 teaspoon salt

2 eggs

1 teaspoon vanilla

2 cups all-purpose flour

4 teaspoon finely shredded lemon peel

1 1/4 almond

1 recipe lemon icing

Lightly grease 2 cookie sheets, set aside. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar,baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with mixer. Stir in any remaining flour and lemon peel. Stir in the nuts.

Divide dough into 3 equal portions. Shape each portion into 8-inch long roll. Place at least 3 inches apart on prepared cookie sheets, flatten slightly until about 2 1/2 inches wide.

Bake in a 375f oven for 20 to 25 minutes or until golden brown and tops are cracked (loaves will spread slightly). Cool on cookie sheet for 30 minutes.

Use a serrated knife to cut each roll diagonally into 1/2-inch slices. Place slices, cut sides down, on ungreased cookie sheet. Bake in a 325F oven for 8 minutes. Turn slices over and bake for 8 to 10 minutes or until dry and crisp (do not over bake). transfer to a wire rack and let cool. Dip ends into or drizzle with Lemon Icing

Lemon icing : in a small bowl stir together 1 cup sifted powdered sugar and 1 teaspoon finely shredded lemon peel. Stir in enough milk or lemon juice (1 to 2 tbs) to make icing of drizzling consistency

1.