Lemon Biscotti

6 Tbsp butter, softened

3/4 cup granulated sugar

2 Tb lemon zest (from 2 large lemons or 3 small ones)

2 eggs

1 tsp vanilla

1/2 tsp lemon extract

2 cup all purpose flour

1 tsp baking powder

1/2 tsp salt

Glaze:

1 cup powdered sugar

5-6 tsp fresh lemon juice (from your zested lemons)

pinch of salt

Beat butter and sugar together until creamy. Add eggs, lemon extract, and vanilla, and beat till combined. Add flour, baking powder, and salt. Mix till smooth. (If the dough is really soft and sticky, add another 1/4 cup of flour. It should be the consistency of cookie dough.)

Line a large baking sheet with parchment paper. Dump dough onto paper and shape dough into a long log, about 13-15 inches long, and 4-5 inches wide. Smooth the top as much as possible with your fingers.

Bake in a 350 degree oven for 25-30 minutes. Tap the top to check, it should be hard. Remove from oven and let cool for 10 minutes. Carefully slice into 1/2-3/4 inch pieces with a sharp knife. Turn them on their sides and put back in the oven.

Bake 18-20 more minutes. Remove and cool completely before drizzling with glaze. For the glaze, whisk the powdered sugar, lemon juice, and a pinch of salt together until smooth and drizzle-y. Drizzle on cooled biscotti. Allow to set (about 20-30 minutes)- or refrigerate to "speed set" the glaze. Store biscotti in airtight containers!