Preheat oven to 350 degrees.

Whisk together flour, sugar and baking powder. Set aside.

In a large bowl, mix lemon zest, lemon juice and eggs.

Add flour mixture to the egg/lemon mixture and stir until mixed well.

Knead dough 7-8 times on a floured surface.

Divide dough in half and shape into two rolls on a parchment lined baking sheet, about 8" long and 1" thick.

Bake for 30 minutes.

Move rolls to a wire rack to cool for about 10 minutes.

Move to a cutting board and slice diagonally about 1/2 - 1 inch thick with a serrated knife.

Lay slices, cut side down, onto parchment lined baking sheet.

Reduce oven to 325 degrees. Bake for 10 minutes on each side, total of 20 minutes.

Cool completely on wire rack.

Once cooled, prepare glaze by mixing powdered sugar, milk and lemon juice until smooth.

Dip each biscotti into glaze and let harden on a wire rack.