LEMON BISCOTTI WITH SOUR LEMON DRIZZLE Here's a real treat for lemon lovers. If you're making enough to freeze, store them in the freezer without the drizzle, then make and add before serving. 2 3/4 cups all-purpose flour 1 cup sugar 2 teaspoons baking powder 1 tablespoon grated lemon rind 2 tablespoons fresh lemon juice, divided 1 tablespoon lemon extract 1 tablespoon vegetable oil 3 large eggs Cooking spray 2/3 cup powdered sugar

Preheat oven to 350°F.

Lightly spoon flour into dry measuring cups, level with a knife. Combine flour, sugar, and baking powder in a large bowl. Combine rind, 1 tablespoon lemon juice, extract, oil, and eggs, and add to flour mixture, stirring until well-blended (dough will be dry and crumbly). 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 at 350°F 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) slices. Place the slices, cut sides down, on baking sheet. Reduce oven temperature to 325°F; bake for 10 minutes. Turn cookies 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 1 tablespoon lemon juice and powdered sugar, and drizzle over the biscotti.

Makes 2 1/2 dozen.

1 Serving - 1 Biscotto: Calories: 91 (Cal. from fat: 12%), Fat: 1.2g (Saturated: 0.3g), Cholesterol: 22mg, Sodium: 39mg, Carbohydrate: 18.4g, Protein: 1.8g.

[Cooking Light, November 2000]