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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
Details
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!
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