Ingredientes para Lemon Poppyseed Biscotti
- 2 tablespoons lemon zest (from about 2 lemons)
- 1/2 cup granulated sugar
- Unsalted Butter
- 1/4 cup fresh lemon juice
- Vanilla Extract
- Poppy Seed
- 2 large eggs
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
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Cómo preparar Lemon Poppyseed Biscotti
- Zest the lemons and in a large bowl, combine 1/2 cup granulated sugar with 2 tablespoons lemon zest.
- Add 1/2 cup (1 stick) melted unsalted butter, 1/4 cup fresh lemon juice, 1 teaspoon vanilla extract, and 2 tablespoons poppy seeds to the bowl. Mix well to combine.
- Whisk in 2 large eggs until the batter is smooth.
- In a separate bowl, whisk together 2 1/2 cups all-purpose flour, 1 teaspoon baking powder, and 1/4 teaspoon salt. Gradually add to the wet ingredients, mixing until just combined. Do not overmix.
- Gather the dough into a ball, place it back in the bowl, cover, and refrigerate for at least 30 minutes.
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Turn the dough out onto a lightly floured surface and shape it into a 10-inch by 4-inch loaf with slightly rounded ends.
- Bake for 22-25 minutes, or until the loaf is lightly golden brown.
- Remove from oven and let cool on the baking sheet for 15 minutes.
- Using a serrated bread knife, carefully slice the loaf into 1/2-inch thick slices.
- Arrange the slices, cut-side down, back onto the baking sheet.
- Bake for 7-9 minutes, then flip the slices and bake for another 7-9 minutes, or until golden brown and crisp.
- Transfer the biscotti to a wire rack to cool completely.
- Once cooled, store in an airtight container for up to a week.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
6g
Fat
3g
Carbs
1g
