Lemon Poppy Seed Almond Biscotti

In a separate bowl, beat together the eggs, sugar, and butter until light and fluffy – about 5 minutes.

Add the lemon zest and lemon extract to the butter mixture. Beat well to incorporate.

Transfer the flour mixture to the butter mixture. Beat on low until just combined.

Stir in the blanched almonds.

Form the dough into a long log on the baking sheet. The dough log should measure 6″ wide by 12″ long. (Dust hands with flour if dough it too sticky to form into a log.)

Bake for 30 minutes. Remove from oven and place baking sheet onto a wire cooling rack for 5 minutes.

Gently transfer the log to a cutting board. Slice across the log to get slices of 3/4 inch thick.

Lay the slices, cut side down on the baking sheet. Return to oven and bake for 12 minutes. Turn over each slice and bake for 12 more minutes.

Remove from oven and allow to cool on a wire cooling rack.

When completely cool, whisk the confectioner’s sugar with 2-3 teaspoons of lemon juice until smooth.

Drizzle over cooled biscotti or dunk the tops into the glaze. Sprinkle iced biscotti with extra poppy seeds if desired. Allow the glaze to set and harden before serving or storing.