Grab a cup of coffee, a latte or some espresso (or even tea) to enjoy this Lemon Poppy Seed Biscotti to dunk this crispy and lemony treat in. Enjoy them for breakfast, snack time or any time you have a craving for a tasty treat!
If you read my last post, you know that I received from a co-worker some fresh lemons from her backyard tree. I can’t even describe how fragrant they were and looked nothing like what we get in the stores. I think that recipe was worthy of them and this biscotti recipe is also “lemon-worthy.” In fact, these were so popular at our place that the DIY Guy kept sneaking them before I got to taking photos. When I finally caught him, I said please leave me at least 10! He complied so I could get this post up!
I know most people think making biscotti hard to do but it really isn’t. It is first baked into logs, cooled slightly, then cut into about 1″ slices and baked until they crisp up (twice baked). So if you can form it, bake it, and slice it, and bake it again, you will just fine! Trust me.
Biscotti originated in the country of Italy. Hey, doesn’t all good food come from there? Though I might be biased since I have an Italian heritage. When I going through some old family recipes that I inherited from my mom, I came across a handwritten biscotti recipe from my grandmother. Hers were almond flavored and I remember my grandfather adding anise liqueur to his coffee and dunking them. Not sure what he liked better the treat or the anise liqueur!
Will you do one dunk or two with these Lemon Poppy Seed Biscotti? I have a couple other biscotti recipes you might want to try:
I should also mention, these freeze well and would also make a great hostess gift. I added poppy seeds but you could feel free to leave them out. Hope you enjoy today’s recipe!
- 1 1/2 tablespoons poppy seeds
- 2 tablespoons fresh lemon juice
- zest of 2 lemons
- 1/2 cup melted butter
- 3/4 cup sugar
- 2 teaspoons baking powder
- 2 eggs
- 2 1/2 cups flour
- 1/4 teaspoon salt
- 1/2 cup powdered sugar
- 1-2 tablespoons milk
- In a large bowl combine the sugar and zest and muddle together until very fragrant
- Whisk in butter, poppy seeds and lemon juice until well mixed then add one egg at a time
- In a separate bowl combine the flour, baking powder and salt
- Add flour mixture to wet ingredients and mix until incorporated
- Chill dough for 30 minutes
- Preheat oven to 350 and line a cookie sheet with parchment paper
- Spray hands with PAM then divide dough in half and shape into a 4"by 8" rectangle
- Bake for 25 minutes (or until light golden brown and edges start to brown)
- Place parchment paper on cooling rack for 15 minutes
- Slice each log into 1/2-3/4" slices then place (cut side down) on cookie sheet (no paper) and bake again for about 25-30 minutes turning halfway through
- Biscotti should be crispy
- Remove and cool
- In a small bowl place powdered sugar in and then add enough milk and stir to desired consistency
- Drizzle with a fork over one side of biscotti
- Place in refrigerator to harden (I keep my biscotti in the refrigerator in an air tight container)
Nutrition Information:Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 152Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 31mgSodium: 120mgCarbohydrates: 23gFiber: 1gSugar: 11gProtein: 3g
Nutritional information provided is computer-generated and only an estimate. You may want to do your own research with the ingredients listed if you have concerns about health or specific diets.