• Preheat oven to 350℉. Line a baking sheet with parchment paper or a silicone baking liner.

Prepare Ingredients

• Using a fine-edged grater, zest one large lemon to make 1 tablespoon lemon zest. Squeeze the juice of 2 lemons to make 4 tablespoons of juice. Set aside until later.

Make the Dough

• In a medium-sized bowl, cream together 6 tablespoons butter (softened) and 2/3 cup granulated sugar until creamy. Beat in lemon zest, 3 tablespoons lemon juice, 1 teaspoon vanilla extract, and 2 large eggs.
• In a small bowl, combine 2 cups all-purpose flour, 1 1/2 teaspoons baking powder, and 1/4 teaspoon salt.
• Gradually stir flour into the creamed mixture. Dough will be sticky.

Prepare the Biscotti

• Scoop the dough onto the prepared baking sheet and pat it into a flattened log about 13 inches long, 3 inches wide, and about 3/4" thick. Smooth out the top and sides using a wet spatula. Bake in preheated oven for 25 minutes.
• Remove from oven. Spray with water, spritzing the sides and top. Reduce oven temperature to 325℉.
Spritzing the cookie will soften the crust just enough to make slicing easier.
• Wait five minutes, then cut crosswise with a sharp knife into 1/2" slices. Place the cookie slices on the baking sheet standing up on edge.
• Bake for another 30-35 minutes, until biscotti feel very dry and are golden around the edges. Remove from oven and transfer to a rack to cool.
• Once they have cooled, drizzle with glaze.

Make the Lemon Glaze

• To make glaze, in a small bowl, combine 1 cup powdered sugar, remaining 1 tablespoon lemon juice, and 1 tablespoon milk. Whisk together until smooth.
• Drizzle over the cooled biscotti. Allow to set completely before storing. May store biscotti in a tightly covered container for 4-6 weeks in a cool, dry place. Makes 2 dozen.