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I really like lemon in baked goods.
Lemon bread, lemon coconut donuts, lemon poppy seed muffins, lemon sweet rolls, and now lemon poppy seed biscotti.
I always thought I was a chocolate person, but lemon is becoming a contender.. which is strange for me to say because I really am one of those people who could eat (or does eat!) chocolate everyday.
Mmmm, I suppose I could dip this biscotti in chocolate :-)
Biscotti is really easy to make, easier than making homemade cinnamon rolls. Simply make the dough and put it on a baking sheet. The oven is going to do most of the work to get the biscotti to have its traditional biscotti texture.
Besides your family or coworkers may think you’re super fancy if you serve them homemade biscotti this week instead of brownies.
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Lemon Poppy Seed Biscotti
Ingredients
- 1 tbsp lemon zest
- 6 tbsp sugar
- ¼ cup unsalted butter, melted
- ¾ tbsp lemon juice from lemon
- ¼ tsp vanilla extract
- 1 tbsp poppy seeds
- 2 large eggs
- 1 cup + 6 tbsp flour
- ¾ tsp baking powder
- ⅛ tsp salt
Instructions
- Combine the lemon zest and sugar in a large bowl. Add in the melted butter, lemon juice, vanilla, and poppy seeds, combine. Whisk in the eggs.
- Add in the flour, baking powder and salt and mix until just combined.
- Gather the dough into a ball inside the bowl, cover and refrigerate for 30 minutes.
- Preheat the oven to 350 degrees F and line a baking sheet with a silpat or parchment paper.
- Shape the dough into a 10 inch by 4 inch loaf with rounded ends. Bake for 22 minutes or until golden in color. Remove the loaf from the oven and let it stand for 15 minutes.
- Use a bread knife to cut the loaf into 1 inch slices. Put the slices back on the baking sheet, cut side down. Bake for 7-9 minutes. Turn the slices onto the other side, bake for 7-9 minutes.
- Cool the biscotti on a wire rack. Enjoy and store in an airtight container.
I love biscotti, and this lemon poppyseed version is so perfect for spring!
Beth, I love lemon and chocolate equally, too. Have you tried a gluten free biscotti? Oh, please say ‘yes.’
This biscotti I made gluten free! Using Andrea’s Gluten Free Flour.
Yay!!! I’m not familiar with Andrea’s products. I’ve not seen in our grocery store. Maybe my trusty natural food store carries it. Is that the gf flour you mentioned closed, and only sells online?
Andrea’s Gluten Free Flour is more local to the St. Louis Area. Here is there website: https://www.andreasglutenfree.com/
This looks delicious!
Thank you friend!
I love lemon – especially this time of year! I’m betting this would be great with a cup of tea in the afternoon!
Great minds think alike!
Beth, I don’t know how it happened but I also became a citrus/lemon person (though my first love will always be chocolate). Biscotti is just the best, especially since it makes such a good dunking vehicle :) These look fantastic!
Haha, love it – good dunking vehicle!
Ok, seriously … why did I not think of this. Love this recipe Beth! We are huge biscotti fans over here, mostly because we LOVE coffee and well biscotti and coffee just are the perfect pair. Pinned this and can’t wait to try.
PS your photography lately has been looking all kinds of awesome!
I totally agree about pairing biscotti with coffee! Ha, thank you Krista!
I had not realized biscotti is so easy to make. This one looks delicious. It’s also nice to see a biscotti without any nuts in it – dh is allergic. I think lemon beats chocolate too.
I am so glad this one is accommodating for your family!
I pinned this recipe. I love biscotti just for a nibble, but I also like them crumble into whipped cream and fruit. Delish.
Madonna
MakeMineLemon
That looks amazing! Great pictures too.
Best wishes,
Natasha in Oz
Thank you Natasha!
Lemon biscotti sounds so good! Lemon is a great flavor this time of year. Can’t wait to try it! Visiting from Make Bake Create Wednesday link party.