Lemon Poppy Seed Biscotti recipe

Lemon Poppy Seed Biscotti recipe

I love Biscotti, but sometimes it can be bland or too hard.  However, this recipe is neither bland or too hard.  It’s so delicious!!  I love anything lemon and this definitely solves that craving!  It makes a delicious treat with coffee and gifts to give others! ENJOY!

Lemon Poppy Seed Biscotti

Print Recipe

Ingredients

  • 1/2 c granulated sugar
  • zest of one lemon
  • 1 tbsp unsalted butter, melted
  • 3 tbsp vegetable oil
  • 1 large egg, room temperature
  • 1/2 tsp vanilla extract
  • juice of one lemon, divided
  • 1 and 3/4 c + 1 tbsp all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 and 1/2 tbsp poppy seeds
  • EGG WASH: 1 large egg, beaten with lemon juice

Instructions

1

Preheat oven to 350 degrees and line a large baking sheet with parchment paper, then lightly flour the baking sheet; set aside.

2

Place the sugar in a medium size bowl and add the lemon zest and mix together until all of the zest has been incorporated and most if not all of the sugar is pale yellow.

3

Whisk in the butter, oil, egg, vanilla extract, and 1 tsp of the lemon juice until combined.

4

Then add in flour, baking powder, salt, and poppy seeds and gently mix with a large wooden spoon or sturdy rubber spatula until everything is combined.

5

Turn dough out onto lightly floured baking sheet and, with floured hands, pat dough into a rectangle about 1/2" thick, 6" wide, and 7 and 1/2" long.

6

Make the egg wash using the remaining lemon juice and brush onto the entire rectangle, being sure to get the egg wash on the sides of the dough as well.

7

Bake for 20-22 minutes or until the top and sides of the slab are lightly browned.

8

Remove from the oven, but do not turn off the heat and place baking sheet on a wire rack and allow to cool for 10 minutes.

9

Once the dough is cool enough to touch, cut into 1" thick slices; cut these 1" slices in half, making a perpendicular slice down the entire slab.

10

Set slices cut sides up on the baking sheet and return to the oven to bake for 8 minutes.

11

Remove from oven and turn biscotti over and bake the other side for 8 minutes.

12

Allow to cool for 3 minutes on the baking sheet (cookies will become crunchy as they cool) and transfer biscotti to a wire rack to cool completely.

source: https://freshaprilflours.com/2015/08/10/lemon-poppy-seed-biscotti/

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