Lemon Poppyseed Biscotti

2 cups flour
3/4 cup sugar
1/2 cup ground almonds
1/2 tsp baking powder
1/2 tsp baking soda
1 tbs grated lemon peel
3 tbs poppy seeds
1 egg
2 egg whites
1 tsp lemon extract

Preheat oven to 350F. In a mixing bowl, combine flour, sugar, baking powder, baking soda and ground almonds. In another small bowl, stir together lemon zest, lemon extract, eggs and poppy seeds. Mix egg mixture into bowl of dry ingredients and stir well.

Turn out the dough and form into 2 logs. Set apart on a baking sheet and flatten slightly. Bake for half an hour, then remove from the oven and let cool. Slice diagonally into half-inch slices. Place biscotti back in the oven and bake again for another 10 minutes.