Delicious Lemon Poppy Seed Biscotti Recipe

Indulge in the delightful flavors of tangy lemon and crunchy poppy seeds with our homemade lemon poppy seed biscotti recipe. These twice-baked Italian cookies are perfect with your morning coffee or as an afternoon treat. The biscotti have a light and crispy texture that pairs perfectly with the zesty lemon and nutty poppy seeds. Don't miss out on this easy and flavorful recipe!

Ingredients

• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tablespoon lemon zest
• 2 tablespoons fresh lemon juice
• 2 tablespoons poppy seeds
• 1/2 cup chopped almonds (optional)

Directions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a separate large bowl, cream together the softened butter and sugar until light and fluffy.
4. Add the eggs, one at a time, beating well after each addition.
5. Mix in the lemon zest, lemon juice, poppy seeds, and chopped almonds (if using).
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
7. Divide the dough in half and shape each half into a log, about 12 inches long and 2 inches wide.
8. Place the logs on the prepared baking sheet, leaving space between them.
9. Bake for 25-30 minutes, or until the logs are lightly golden brown.
10. Remove from the oven and let cool for 10 minutes. Reduce the oven temperature to 325°F (160°C).
11. Using a sharp knife, slice the logs diagonally into 1/2 inch thick slices.
12. Place the biscotti cut-side down on the baking sheet and return to the oven.
13. Bake for an additional 15-20 minutes, or until the biscotti are golden and crisp.
14. Remove from the oven and let cool completely on a wire rack before serving.

Interesting Facts