Lemon-Drizzled Biscotti

2 3/4 c. all-purpose flour
1 c. sugar
2 t. baking powder
1 T. grated lemon rind (can get from one lemon)
2 T. fresh lemon juice, divided
1 T. lemon extract
1 T. vegetable oil
3 eggs
2/3 c. powdered sugar

Preheat oven to 350 degrees.

Combine flour, sugar, and baking powder in a a large bowl. Combine rind, 1 tablespoon of the lemon juice, extract, oil, and eggs, and add to flour mixture, stirring until well-blended. Turn dough out onto a lightly-floured surface; knead lightly 7 to 8 times. Divide dough in half. Shape each portion into an 8-inch-long roll. Place rolls 6 inches apart on a baking sheet coated with cooking spray; flatten each roll to 1-inch thickness.

Bake for 30 minutes. Remove the rolls from baking sheet; cool for 10 minutes on a wire rack. Cut each roll diagonally into 15 (1/2-inch-thick) slice. Place the slices, cut sides, down, on baking sheet. Reduce oven temperature to 325; bake for 10 minutes. Turn cooking over; bake an additional 10 minutes (the cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet, and cool completely on wire rack.

Combine the remaining 1 tablespoon lemon juice (or more, to get it to the right drizzling consistency) and powdered sugar, and drizzle over the biscotti.

Makes 25-30 yummy biscotti. If you get 30 biscotti, then there are 91 calories and 1.2 grams of fat in each one.