| 1 | Preheat oven to 375°F. |
| 2 | Grease a large baking sheet and set aside. |
| 3 | Thoroughly stir together flour, baking powder,salt and lemon peel. |
| 4 | In large bowl, combine butter and sugar and beat until well blended. |
| 5 | Add eggs and extract and beat until light and fluffy. |
| 6 | Beat in half the dry ingredients. |
| 7 | Stir in remaining dry ingreients with wooden spoon. |
| 8 | Divide dough in half. |
| 9 | Shape each half into a smooth, evenly shaped log, about 12 inches long.(place in wax paper and roll back and forth to make it easy). |
| 10 | Unroll onto baking sheet, spacing them as far apart as possible. |
| 11 | Press down logs to flatten slightly . |
| 12 | Place in the center of the oven and bake for 25 minutes or until lightly browned. |
| 13 | Remove from oven and let cool, then cut logs into ?inch slices,using a sharp knife. |
| 14 | Lay slices flat on baking sheet, return to oven and toast 5-7 minutes. |
| 15 | Turn slices o ver and bake 4-5 minutes longer on second side.(the longer the baking time, the crisper the biscotti) remove from oven onto wire racks to cool. |
| 16 | Store in airtight container for up to 2 weeks. |
| 17 | Can be frozen |
