Lemon Poppy Seed Biscotti

Lemon Poppy Seed Biscotti
These Lemon Poppy Seed Biscotti are perfect for a citrusy twist on the traditional twice-baked Italian cookie. They’re crunchy, flavorful, and great with coffee or tea.
Nutrition
Calories: 110cal
Carbohydrate: 17g
Protein: 2g
Fat: 4g
Cholesterol: 20mg
Sodium: 50mg
Difficulty Level: easy
15 min Prep
40 min Cook
55 min Total
24 Servings
Ingredients
- 210 grams all-purpose flour (1 3/4 cups)
- 150 grams granulated sugar (3/4 cup)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons poppy seeds
- 2 large eggs, at room temperature
- 1 tablespoon lemon zest (from about 2 lemons)
- 60 milliliters freshly squeezed lemon juice (1/4 cup)
- 1 teaspoon vanilla extract
- 60 grams unsalted butter (1/4 cup), melted and cooled
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, salt, and poppy seeds. Make sure all the dry ingredients are evenly combined.
- In another bowl, beat the eggs with a fork and add the lemon zest, lemon juice, vanilla extract, and melted butter. Mix well.
- Slowly add the wet ingredients to the dry ingredients, mixing with a wooden spoon or a rubber spatula until a dough forms. The dough should be slightly sticky.
- Lightly flour your hands to make handling the dough easier. Divide the dough in two and shape each piece into a log about 30 cm (12 inches) long and 5 cm (2 inches) wide. Transfer the logs to the prepared baking sheet, spacing them apart as they will spread slightly.
- Bake the logs in the preheated oven for 20 minutes. The logs should be firm to the touch. Remove from the oven and reduce the oven temperature to 275°F (135°C). Allow the logs to cool for about 10 minutes.
- Using a serrated knife, slice the logs diagonally into 1.5 cm (1/2 inch) thick slices. For best results, slice with a gentle sawing motion to avoid crumbling.
- Place the slices cut-side down back onto the baking sheet. Bake for another 10 minutes, then flip them over and bake for an additional 10 minutes. The biscotti should be lightly golden and crisp.
- Let the biscotti cool completely on a wire rack before serving. They will continue to harden as they cool, achieving the classic biscotti crunch.
- Tips: Ensure your butter is just melted and not hot to avoid cooking the eggs when mixing. Try using a microplane for zesting lemons as it results in finer zest which integrates better into the dough.