Biscotti is the twice baked potato of the cookie world. It is first cooked like a loaf then sliced and baked again. This gives the cookie its dry texture, which is perfect for dunking.
1 cup sugar
½ cup butter
2 tbsp lemon juice (the juice from 1 lemon)
2 tsp grated lemon peel
3 ¼ cups Partially Sifted Flour
1 tsp baking powder
½ tsp salt
Preheat oven to 350ºF. Beat sugar, butter, lemon juice, lemon peel and egg until smooth. Add in dry ingredients. Shape dough into two rectangles, each 10 x 3 inches. Bake for about 20 minutes or until a toothpick comes out clean. Let cool for 15 minutes. Cut cookies into ½ inch slices and place back onto the cookie sheet with the just cut side down. Bake for 15 more minutes or until crispy and light brown.