Lemon Poppy Seed Biscotti

A loaf of bread with diagonal slashes sits on crumpled parchment paper atop a wooden table, with lemon halves, utensils, and a glass jar of water in the background.

3.50 from 2 ratings

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

Cook Time40

Total Time1 10

Course: Dessert

Cuisine: Italian

Keyword: homemade biscotti, how to make biscotti, lemon poppy seed biscotti

Servings: cookies

Author: Beth

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.

Notes

Recipe adapted from Tutti Dolci.

Nutrition