Lemon-Poppy Seed Biscotti

Directions

In large mixing bowl beat butter or margarine with an electric mixer on medium to high speed about 30 seconds or until softened.

Add sugar, shredded lemon peel, poppy seed, baking powder, baking soda; beat until combined.

Add eggs; beat until combined. Beat in as much of the flour as you can with the electric mixer.

Using a wooden spoon, stir in any remaining flour.

Divide dough in half. Shape into two 9×1½-inch rolls.

Place rolls on ungreased cookie sheet, flattening each slightly.

Bake in a 375℉ (190℃). oven about 20 minutes or until a wooden toothpick inserted in the center comes out clean.

Cool on cookie sheet on a wire rack for 1 hour.

Cut each roll crosswise into ½-inch thick slices.

Arrange the slices flat about 4 inches apart on the cooled cookie sheet.

Bake in a 325 degrees oven for 8 minutes more or until surfaces are crisp and light brown.

Remove biscotti from cookie sheet; cool on a wire rack.