Candied Lemon Peel Biscotti

Ingredients

½ cup vegetable oil

3 eggs

¾ cup sugar

1 tablespoon lemon extract

3 ¼ cups flour

1 tablespoon baking powder

1 4oz. container of candied lemon peel

For the Icing

2 cups powdered sugar

3-4 tablespoons lemon juice

Directions

Preheat oven to 375 degrees and line a baking sheet with parchment.

In a medium bowl, beat together the oil, eggs, sugar, and lemon extract. Mix the flour and baking powder, and stir into the egg mixture to form dough. 

Divide the dough into two pieces. Form each piece into a roll as long as your cookie sheet. Place the roll onto the parchment and press down to a ½-inch thickness. 

Bake for 15-20 minutes, or until golden brown. Remove from the baking sheet to cool on a wire rack. 

When cool enough to handle, slice each crosswise into ½ inch slices. Place the slices, cut side up, back onto the baking sheet. 

Bake for an additional 6-10 minutes per side. Cookies should be lightly toasted. 

When cool, drizzle with lemon icing.