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Steps
1
Heat oven to 350°F. Line large cookie sheet with foil. In large bowl, stir butter, lemonade concentrate, lemon peel, lemon extract and eggs until well mixed. Add remaining ingredients; stir until soft dough forms.
2
Divide dough in half. On cookie sheet, shape each 1/2 of dough into a 12x2-inch log.
3
Bake 25 to 30 minutes or until edges are golden brown. Cool 15 minutes.
4
Carefully lift foil to move cookie logs to cutting board. With serrated knife, carefully cut each log crosswise on a slight diagonal into 3/4-inch slices. Place slices cut side down on cookie sheet.
5
Bake 15 to 20 minutes, gently turning cookies over once during baking. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely. Store loosely covered at room temperature.
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Sprinkle baked biscotti with powdered sugar.
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