1. Preheat oven to 350°
2. In a stand mixer or with a hand mixer, blend together the butter, sugar, eggs on medium speed.
3. Add the almond extract, lemon zest, lemon juice, poppy seeds, and salt.
4. Lower the speed and add the flour and baking powder until everything comes together – the dough will be sticky.
5. Dust the counter with about 2 TBS flour.
6. Scrap the dough onto the counter and shape it into two rectangle logs; transfer to a parchment covered cookie sheet.
7. Bake for 25 minutes.
8. Remove from the oven and place the cookie sheet on a wire rack for 10-12 minutes.
9. Reduce the oven temperature to 325°
10. Transfer to cooked logs to a cutting board.
11. Once the dough has rested for 10-12 minutes, spray it lightly on the tops and sides with a small amount of water.
12. Wait for about 2 more minutes.
13. Using a serrated knife, cut the logs cross-wide into about 1/2-inch slices.
14. Place the sliced biscotti on its side back on to the cookie sheet and cook for another 10 minutes, turning them over at the 5-minute mark.
15. Remove them from the oven and cool completely before glazing.

Glaze:

1. Add the confectioner’s sugar to a bowl.
2. Add the lemon juice 1 TBS at a time. You may need less or a little more juice depending on the consistency. You will want the glaze on the thicker side.

To Glaze:

1. Drizzle the glaze over the biscottis.
2. Let them dry on a wired rack until glaze is firm.

Store in an airtight container or a zip-top bag.