Biscotti with Lemon and almond

By MissiAnn

Very refreshing, great for an afternoon treat.

Ingredients

• 6 tblsp butter
• 2/3 cup sugar
• 1/4 tsp salt
• 1 tblsp lemon zest
• 1 tsp almond extract
• 1-1/2 tsp bkg powder
• 3 tblsp lemon juice
• 2 eggs
• 2 cups AP flour
• Glaze
• 1/2 cup powdered sugar
• 1-1/2 tsp lemon juice
• 2-3 tsp milk

Preparation

Step 1

Sift the dry ingredient, including lemon zest. Cream the butter and sugar. Add the egg and beat well. Add the lemon juice and then add the dry ingredients. Refrigerate for 1 hour at least.
Roll dough out onto a silpat in a foot long roll and gently flatten just a bit with damp hands. Sprinkle with sanding or raw sugar.
Bake at 350* for 25 minutes.
Remove the log to a cutting board and cool for 5 minutes or so. With a serrated knife, at an angle, slice the log into 1/2-1 inch slices. Lay them down onto the same cookie sheet. Bake for an additional 12-15 minutes till they turn slightly toasty. Cool on rack. May decide to frost. Can also dip bottom of the biscotti into white chocolate.
Enjoy!