Lemon Poppy Seed Biscotti

1/4 c butter, softened

1/2 c sugar

1/4 tsp. baking powder

1/4 tsp baking soda

1/4 tsp salt

1 egg

1 egg white

2 tsp lemon juice

1 tsp vanilla

2 c all-purpse flour

2 tbsps poppy seeds

1 tbsp finely shredded lemon peel

Coarse sugar

Preheat oven to 350 degrees. Lightly grease a large cookie sheet; set aside. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, baking soda, and salt. Beat until combined. Beat in the egg, the egg white, lemon juice, and vanilla until combined. Beat or stir in flour, poppy seeds, and lemon peel

Divide dough in half. Shape each portion into a 7x2 inch log. sprinkle with coarse sugar. Place logs aobut 3 inches apart on the prepared cookie sheet.

Bake in the preheated oven for 25 minutes or until a toothpick inserted in the centers comes out clean. Cool on cookie sheet on a wire rack for 10 minutes.

Reduce oven temp to 325 degrees. Transfer baked loaves to a cutting board. Using a serrated knife, cut each loaf diagonally into 1/2 inch thick slices. Place slices, sides down, on an ungreased cookie sheet. Bake 10 minutes. Turn slices over; bake 10-12 minutes more or until dry and crisp. Transfer cookies to wire rack; let cool.