Lemon Poppy Seed Biscotti – Lentils.org

Ingredients

• 1/4 cup (60 mL) split red lentils
• 1/2 cup (125 mL) butter, at room temperature
• 3/4 cup (175 mL) granulated sugar
• 1 large egg
• 1 lemon, finely grated zest plus juice
• 2 cups (500 mL) all-purpose flour
• 1 tsp (5 mL) baking powder
• 1/4 tsp (1 mL) salt
• 1⁄3 cup (75 mL) poppy seeds
• 1/2 cup (125 mL) confectioner’s sugar
• 1 Tbsp (15 mL) cream
• 2 tsp (10 mL) lemon juice