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Biscotti

3 1/2 C flour
1 C sugar
1/2 C softened butter
2 t baking powder
1/2 t grated lemon rind
1/2 t salt
2 eggs

Blend everything in large bowl and mix. Roll out on floured board
and cut with a four inch water glass. Make 12 circles. Line
greased cupcake pan with the 12 circles. Fill each cup with pastry
cream (below). Top each with another circle cut with a 3 inch
glass--make sure the cake is sealed. Bake 20 to 25 minutes at
375. Let cool completely in pan.

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