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.
Prep Time30 minutesmins
Cook Time40 minutesmins
Total Time1 hourhr10 minutesmins
Course: Dessert
Cuisine: Italian
Keyword: homemade biscotti, how to make biscotti, lemon poppy seed biscotti
Servings: 12cookies
Author: Beth
Ingredients
1tbsplemon zest
6tbspsugar
¼cupunsalted buttermelted
¾tbsplemon juice from lemon
¼tspvanilla extract
1tbsppoppy seeds
2largeeggs
1cup+ 6 tbsp flour
¾tspbaking powder
⅛tspsalt
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.