In large mixing bowl beat butter or margarine with an electric mixer on medium to high speed about 30 seconds or till softened. Add sugar, shredded lemon peel, poppy seed, baking powder, baking soda; beat until combined. Add eggs; beat till combined. Beat in as much of the flour as you can with the electric mixer. Using a wooden spoon, stir in any remaining flour. Divide dough in half. Shape into two 9x 4 cm rolls. Place rolls on ungreased cookie sheet, flattening each slightly. Bake in a 375 oven about 20 minutes or till a wooden toothpick inserted in the center comes out clean. Cool on cookie sheet on a wire rack for 1 hour. Cut each roll crosswise into 1 cm thick slices. Arrange the slices flat about 10 cm apart on the cooled cookie sheet. Bake in a 325 oven for 8 minutes more or till surfaces are crisp and light brown. Remove biscotti from cookie sheet; cool on a wire rack. Makes about 36.

VARIATIONS: ALMOND BRICKLE BISCOTTII: Prepare Lemon-Poppy Seed Biscotti as directed, except substitute brown sugar for the sugar. Omit lemon peel and poppy seed. Stir in 1 cup almond brickle pieces after the flour. Continue shaping and baking as directed. ORANGE-CRANBERRY BISCOTTI : Prepare Lemon-Poppy Seed Biscotti as directed, except substitute finely shredded orange peel for the lemon peel. Omit poppy seed. Stir in half cup finely chopped dried cranberries or diced tart red cherries after adding the flour. Continue shaping and baking as directed.