INGREDIENTS

INSTRUCTIONS

In large mixing bowl beat butter or margarine with an electric mixer
on medium to high speed about 30 seconds or till softened. Add sugar,
shredded lemon peel, poppy seed, baking powder, baking soda; beat
until combined. Add eggs; beat till combined. Beat in as much of the
flour as you can with the electric mixer. Using a wooden spoon, stir
in any remaining flour. Divide dough in half. Shape into two 9x1
1/2-inch rolls. Place rolls on ungreased cookie sheet, flattening  each
slightly. Bake in a 375 oven about 20 minutes or till a wooden
toothpick inserted in the center comes out clean. Cool on cookie  sheet
on a wire rack for 1 hour. Cut each roll crosswise into  1/2-inch thick
slices. Arrange the slices flat about 4 inches apart  on the cooled
cookie sheet. Bake in a 325 oven for 8 minutes more or  till surfaces
are crisp and light brown. Remove biscotti from cookie  sheet; cool on
a wire rack. Makes about 36.  VARIATIONS: ALMOND BRICKLE BISCOTTII:
Prepare Lemon-Poppy Seed  Biscotti as directed, except substitute brown
sugar for the sugar.  Omit lemon peel and poppy seed. Stir in 1 cup
almond brickle pieces  after the flour. Continue shaping and baking as
directed.  ORANGE-CRANBERRY BISCOTTI : Prepare Lemon-Poppy Seed
Biscotti as  directed, except substitute finely shredded orange peel
for the lemon  peel. Omit poppy seed. Stir in 1/2 cup finely chopped
dried  cranberries or diced tart red cherries after adding the flour.
Continue shaping and baking as directed.  Recipe by: BETTER HOMES AND
GARDENS MAGAZINE -- SEPTEMBER 1996 Posted  to MC-Recipe Digest V1 #677
by essie49@juno.com (Ethel R Snyder) on  Jul 18, 1997

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