Lemon Biscotti

• 1 block butter
• 1 cup sugar
• 2 eggs
• 2 cups + 2 Tbsp. flour
• 1 tsp. baking powder
• 1/4 tsp. salt
• 1 tsp. vanilla
• 1/4 tsp. lemon extract
• 1/2 cup nuts

Cream butter with sugar. Add eggs, dry ingredients, lemon extract and nuts. Mix.

Divide into three parts. Flour hands and roll into three logs the width of the cookie sheet.

Pat into 1/2″ to 3/4″ thickness.

Bake at 325 degrees for 45 minutes.

Slice and turn on sides and bake 10 minutes.

Variation:
For Cranberry Biscotti, omit nuts and lemon extract. Add 1/2 cup cranraisins.