Lemon-Poppy Seed Biscotti
Submitted by KiwiTTU
Lemon poppy seed biscotti twice-baked until crisp and golden with fresh lemon zest throughout. A crunchy Italian cookie perfect for dunking in tea or coffee.
YIELD
3 dozenPREP
25 minCOOK
30 minREADY
2 hrsThese biscotti get their bright flavor from a generous four teaspoons of fresh lemon zest worked into the dough alongside poppy seeds. The result is a crunchy, twice-baked cookie with citrus in every bite and tiny pops of nuttiness from the seeds.
The twice-bake method is what makes biscotti biscotti. First, you shape the dough into logs and bake them at a higher temperature until a toothpick comes out clean. Then comes the crucial cooling step: a full hour on the rack before slicing. Cutting the logs while they’re still warm crumbles them. Cooled logs slice cleanly into even half-inch pieces.
The second bake at a lower temperature dries the sliced cookies out, transforming them from soft cake-like slices into the dry, crunchy texture that biscotti is known for. Eight minutes at 325°F (165°C) is enough for a light, crisp finish. Go longer for a harder, more traditional crunch that holds up to aggressive dunking.
Chef Tips
- Use a sharp serrated knife to slice the cooled logs. A straight blade tends to crack and crumble the edges.
- Flatten the logs slightly before the first bake so they spread evenly. Round logs produce unevenly thick slices.
- Lay the slices flat with space between them for the second bake. Both surfaces need airflow to dry out and crisp up.
Variations
- Dip one end of each cooled biscotti in white chocolate for an elegant finish.
- Add dried cranberries to the dough for a tart, fruity contrast to the lemon.
- Replace lemon zest with orange zest and add a teaspoon of anise extract for an Italian-bakery style biscotti.
Ingredients
Directions
In large mixing bowl beat butter or margarine with an electric mixer on medium to high speed about 30 seconds or until softened.
Add sugar, shredded lemon peel, poppy seed, baking powder, baking soda; beat until combined.
Add eggs; beat until combined. Beat in as much of the flour as you can with the electric mixer.
Using a wooden spoon, stir in any remaining flour.
Divide dough in half. Shape into two 9×1½-inch rolls.
Place rolls on ungreased cookie sheet, flattening each slightly.
Bake in a 375℉ (190℃). oven about 20 minutes or until a wooden toothpick inserted in the center comes out clean.
Cool on cookie sheet on a wire rack for 1 hour.
Cut each roll crosswise into ½-inch thick slices.
Arrange the slices flat about 4 inches apart on the cooled cookie sheet.
Bake in a 325 degrees oven for 8 minutes more or until surfaces are crisp and light brown.
Remove biscotti from cookie sheet; cool on a wire rack.
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