Ingredients for Lemon Poppy Seed Biscotti
- 1 cup (2 sticks) unsalted butter
- 1 ½ cups granulated sugar
- 2 tablespoons lemon zest
- ½ cup poppy seeds
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon lemon extract
- 2 large eggs
- All Purpose Flour
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How to Make Lemon Poppy Seed Biscotti
- Preheat oven to 375°F (190°C).
- In a large mixing bowl, cream together 1 cup (2 sticks) unsalted butter and 1 ½ cups granulated sugar using an electric mixer on medium-high speed for 4-5 minutes, until light and fluffy.
- Add 2 tablespoons lemon zest, ½ cup poppy seeds, 1 teaspoon lemon extract, 2 teaspoons baking powder, and 1 teaspoon baking soda. Mix until just combined.
- Beat in 2 large eggs until fully incorporated.
- Gradually add 4 cups all-purpose flour, beating with the electric mixer until the dough starts to come together.
- Stir in any remaining flour with a wooden spoon until a soft dough forms.
- Divide the dough in half. Shape each half into a 7 x 3-inch roll.
- Place rolls on an ungreased baking sheet, flattening each slightly.
- Bake for 20-25 minutes, or until a wooden toothpick inserted into the center comes out clean.
- Let the rolls cool on the baking sheet on a wire rack for 30 minutes.
- Using a serrated knife, cut each roll crosswise into ½-inch thick slices.
- Arrange the slices flat side down on the cooled baking sheet.
- Reduce oven temperature to 325°F (160°C).
- Bake for 8 minutes.
- Flip the slices and bake for another 5-7 minutes, or until golden brown and crisp.
- Remove biscotti from baking sheet and let cool completely on a wire rack before serving.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
25g
Fat
9g
Carbs
6g
