Lemon Biscotti

Preheat oven to 350F.

In a large mixing bowl combine the flour, sugar, and baking powder.
In a separate bowl bring together the lemon zest, lemon juice, oil and eggs; add the wet ingredients to the flour mixture and stir until well blended.

Turn dough out onto a lightly floured surface and knead lightly 7 to 8 times. Divide the dough in half. Shape each portion into an 8-inch long roll.

Coat a baking sheet with cooking spray and place the rolls on the baking sheet, leaving a few inches between each roll. Press the tops of them to flatten each roll to 1-inch thickness.

Bake the rolls in the preheated oven for 30 minutes. Then remove the rolls from the oven and take them off of the baking sheet and let cool for 10 minutes on a wire rack.

Then cut each roll diagonally into 15, half-inch slices. Place the slices, cut sides down, on baking sheet.

Reduce oven temperature to 325F and bake for 10 minutes. Turn cookies over and bake for an additional 10 minutes. Remove from baking sheet, and cool completely on wire rack.

In the meantime, make the glaze.

Put the powdered sugar in a medium-sized bowl and add in the milk and lemon juice. Whisk to combine.

Once the biscotti have completely cooled, dip the flat side of the biscotti into the glaze, or you can use a spatula and spread it – whatever is easiest for you. Lay the biscotti cut side down until the glaze is completely dry.