Zest the lemon then cut it and squeeze out the juice into a small container. You should have about 2 tablespoons on lemon juice

Cream butter, salt and sugar in the bowl of your mixer about 3 minutes or by hand for about 6 minutes. Add in eggs one at a time beating well between adding each egg. Add 1 tablespoon lemon juice

In another bowl combine flour, baking powder, 1/4 cup crushed candy cane and lemon zest. Add flour mixture to the butter and eggs in the mixing bowl. Stir on low to combine.

Take a piece of plastic wrap about a foot long and put half of the biscotti dough onto the plastic wrap in a log shape about 2 inches wide and 8 inches long. Wrap the biscotti log in the plastic and repeat with the other half of the biscotti dough. Refrigerate for an hour before baking.

Heat the oven to 350° . Line a baking sheet with parchment paper, place the biscotti logs on the pan 4 inches apart. Bake for 35 to 40 minutes or until the biscotti is firm to the touch.

Let the biscotti cool completely then slice into 1/2 inch slices . Place the biscotti back onto the pan and bake at 275° for 15 additional minutes. Let the biscotti cool completely then drizzle with glaze and sprinkle with crushed candy cane while the glaze is still wet. Let the glaze dry completely and you're done!

For the Glaze

Heat the remaining tablespoon of lemon juice and honey until the honey is thin and runny. Stir into the powdered sugar until you reach a pour-able consistency add water a bit at a time if necessary