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Berry's Pastry Shop Lemon Biscotti

3 C. flour
2 1/2 t. baking powder
1/8 t. salt
2/3 C. softened butter
1 C. granulated sugar
3 large eggs, whipped (plus 1 egg mixed with a teaspoon of water for egg wash)
1/4 t. lemon extract
zest from 2 lemons

Preheat oven to 375�F. Combine all ingredients and mix until smooth.

Divide dough in half and roll into two logs about 12-inches long. Flatten top. Transfer logs to cookie sheets, brush with egg wash and bake at 375�F. for 20 minutes.

Let logs cool slightly, then carefully transfer to a cutting board and cut crosswise into cookies about 1/2-inch thick. Transfer individual cookies back to cookie sheet, standing them on edge. Bake again for about 5 minutes or until just dry.
 

    
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