Lemon Poppy Seed Biscotti

Every morning after I send my boys off to school, it is my time to sit down at my computer and get work done.  I can’t do this however, without my cup of coffee. It is one of my favorite parts of the day. The house is generally quiet as my three year old is typically still sleeping. I usually feel somewhat refreshed by this time, even if I’m low on sleep because I’ve woken up as I got my kids ready for school. If I have something that I enjoy with my coffee, even better. I recently made this lemon poppy seed biscotti and added a slice (or two) with my coffee. Amazing! I’ve always enjoyed biscotti, but I like it better when it is crunchy but not rock hard. Homemade biscotti is so much better than store bought and very easy to make. If you haven’t tried it before or you are just looking for a new recipe, I highly recommend this one!

Ingredients

1/4 cup (1/2 stick) butter, softened
1 cup white sugar
2 cups all-purpose flour
1/2 cup finely ground almonds
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 tablespoons lemon zest
2 tablespoons poppy seeds
1 egg
2 egg whites
1 teaspoon vanilla extract
1/4 cup lemon juice
1 tablespoon milk (or leftover yolk)
1/2 cup sliced almonds

Directions

Preheat oven to 350 degrees F (175 degrees C).
Combine the flour, sugar, ground almonds, baking powder and baking soda.
Combine the lemon peel, poppy seeds, egg, egg whites and lemon extract. Add the dry mixture and mix well.
Line two baking sheets with parchment paper or silicone baking sheet
Divide dough in two mounds in center of baking sheets.
Spray hands with cooking spray. Pat down dough and shape into logs. (Dough will be very sticky so do not try to knead or move.)
Brush leftover egg yolk or milk over dough. Sprinkle each log with 1/4 cup sliced almonds.
Bake at 350 degrees F (175 degrees C) for 30 minutes. Cool 5 minutes, then move to cutting board. Using a serrated knife, gently slice 1/2 inch slices.
Bake slices another 8 to 10 minutes until dry, turning halfway through cooking.
Cool completely on wire rack.
Store in an airtight container.

Keep in mind that your dough will spread out a lot as it bakes so don’t try to put both loaves on a single baking sheet.

Feel free to add more poppy seeds if that is your preference. (I used a smaller amount to avoid poppy seeds in my teeth.)

If you like a crunchier biscotti, you can go longer than 10 minutes on the second baking. Just be sure to keep a close eye on them so you don’t end up with burnt biscotti.

Do you have a favorite biscotti recipe?

Recipe inspired by allrecipes.com.