For the Biscotti

1. Preheat the oven to 350°F. Prep one cookie tray with parchment.
2. In a medium bowl, combine the butter and sugar. Mix until light and fluffy using a hand mixer. Add the lemon zest and mix until fully incorporated.
3. Add the eggs and mix for about 1 minute. Scrape down the sides and bottom of the bowl.
4. Add the flour, salt and baking powder. Gently mix the dry ingredients on low speed until incorporated. Stop mixing once all of the flour is absorbed. Scrape down the sides and bottom of the bowl.
5. Once the mixture comes together, sprinkle a dusting of flour onto the cookie tray that is lined with parchment. Carefully dump out the bowl onto the tray and gently form the dough into a log. The dough will be sticky and soft, so add more flour to your surface and your hands as needed to form the shape.
6. Once your log is ready (it should be about the length of the tray), press down so that the dough log is about 1/2 inch thick.
7. Bake for about 30 minutes until puffed up, light golden brown and firm.
8. Once the cookie log is done baking, remove from the oven and set aside. Drop the oven temp to 300°F.
9. Allow to cool for 10 minutes on the tray. Once the cookie log is done resting, use a serrated knife to slice the log into about 1 inch cookies, on a diagonal.
10. Place the cookies on their flat sides and place back into the oven for 10 minutes* (or more time if desired, SEE NOTES).
11. After the cookies are done baking on the one side, flip them over again and bake the other sides for 10 minutes (or more time if desired, SEE NOTES).
12. After the last bake, remove the cookies from the oven and allow to cool on the tray.

For the Glaze (optional)

1. In a small bowl, combine the lemon juice and powdered sugar. Drizzle the glaze over the tops of the biscotti. Allow the glaze to dry.