Preparation

• Mix flour and baking powder in medium bowl until well blended. Set aside. Mix sugar, butter, lemon juice and vanilla in large bowl. Stir in 3 of the eggs and pine nuts. Add flour mixture; stir until just blended. Cover. Refrigerate 30 minutes

• Preheat oven to 350°F. Divide dough in half. Form each half into a log, about 15 inches long and 2 inches in diameter, on parchment paper-lined baking sheet. With wet fingers, gently flatten top and smooth sides of logs. Brush logs with remaining beaten egg. Sprinkle tops and sides with sesame seed

• Bake 30 minutes or until pale golden brown. Cool logs on wire rack 15 minutes. Transfer to cutting board. Using a sharp serrated knife, cut logs diagonally into 1/2-inch thick slices. Place slices in single layer on ungreased baking sheets

• Bake 10 minutes for slightly crisp biscotti; bake 15 minutes for firmer biscotti. Cool on baking sheets 1 minute. Remove to wire racks; cool completely. Store in airtight container up to 5 days