• Preheat oven to 350°F. Lightly grease a baking sheet or line with parchment paper.
• Beat together butter, sugar, lemon zest, almond extract and baking powder until smooth and creamy.
• Beat in the lemon juice and eggs (or egg replacer mixture), the batter may look slightly curdled.
• Stir in the flour and mix until just combined.
• Scoop the dough onto the baking sheet, and pat into a flattened log about 13″ long x 3″ wide x ¾” thick. Smooth the top using damp fingers or a spatula.
• Bake the log for 25 minutes.
• Remove from the oven and let cool at least 10 minutes or for up to 25 minutes.
• Reduce the oven temperature to 325°F.
• Spritz the top of the log with water to soften slightly and wait for 5 minutes, then cut it crosswise into ½” slices.
• Set the biscotti, on edge, on the baking sheet and bake for 30~35 minutes or until they feel very dry and are golden around the edges.
• Remove from the oven and transfer to a wire rack to cool.

To Glaze:

• Combine the glaze ingredients and beat until smooth. Drizzle over completely cooled biscotti.