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Home » Desserts and Sweets » Lemon Poppy Seed Biscotti

Lemon Poppy Seed Biscotti

Last Updated on March 17, 2019. Originally Posted on March 22, 2019 By Laura Franco / Leave a Comment

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LEMON POPPY SEED BISCOTTI
LEMON POPPY SEED BISCOTTI

Lemon Poppy Seed Biscotti are a bakery style pastry with the sweetness and tangy flavor of lemon baked into the biscotti and a zesty lemon glaze.

LEMON POPPY SEED BISCOTTI

The thought of making homemade biscotti was always overwhelming to me, especially the fact that you bake it twice. That’s where I stopped. Any cookie or pastry that has to be baked twice must be really difficult and way out of my league. Well, I am here to tell you I was 100% wrong. Yes – wrong!

LEMON POPPY SEED BISCOTTI

After making many batches and increasing and decreasing the exact measures of ingredients and exact cook time, I now have what I think is a pretty darn good biscotti recipe. And just to make sure I had a good recipe, I sent several batches to work with my husband and they reported that they loved all of them.

a plate of biscotti

Lemon Poppy Seed is one of my all-time favorite flavors in baked goods and this recipe does not fall short on the promise of a tangy sweet treat. I use fresh lemon juice and fresh lemon zest to make sure it delivers on the lemony taste.

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a plate of biscotti

Lemon Poppy Seed Biscotti


  • Author: krazykitchenmom
  • Total Time: 45 minutes
  • Yield: 24 cookies 1x
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Description

Lemon Poppy Seed Biscotti are a bakery style pastry with the sweetness and tangy flavor of lemon baked into the biscotti and a zesty lemon glaze.


Ingredients

Scale
  • 2/3 cup granulated sugar
  • 6 TBS room temperature butter
  • 2 eggs
  • 2 TBS almond extract
  • 1.5 TBS lemon zest
  • 3 TBS fresh squeezed lemon juice
  • 2 TBS poppy seeds
  • 1/2 teaspoon salt
  • 2 cups of all purpose flour plus 2 TBS for dusting
  • 1.5 teaspoons baking powder

For the glaze:

  • 1 cup confectioner’s sugar
  • 3 TBS fresh squeezed lemon juice

Instructions

  1. Preheat oven to 350°
  2. In a stand mixer or with a hand mixer, blend together the butter, sugar, eggs on medium speed.
  3. Add the almond extract, lemon zest, lemon juice, poppy seeds, and salt.
  4. Lower the speed and add the flour and baking powder until everything comes together – the dough will be sticky.
  5. Dust the counter with about 2 TBS flour.
  6. Scrap the dough onto the counter and shape it into two rectangle logs; transfer to a parchment covered cookie sheet.
  7. Bake for 25 minutes.
  8. Remove from the oven and place the cookie sheet on a wire rack for 10-12 minutes.
  9. Reduce the oven temperature to 325°
  10. Transfer to cooked logs to a cutting board.
  11. Once the dough has rested for 10-12 minutes, spray it lightly on the tops and sides with a small amount of water.
  12. Wait for about 2 more minutes.
  13. Using a serrated knife, cut the logs cross-wide into about 1/2-inch slices.
  14. Place the sliced biscotti on its side back on to the cookie sheet and cook for another 10 minutes, turning them over at the 5-minute mark.
  15. Remove them from the oven and cool completely before glazing.

Glaze:

  1. Add the confectioner’s sugar to a bowl.
  2. Add the lemon juice 1 TBS at a time. You may need less or a little more juice depending on the consistency. You will want the glaze on the thicker side.

To Glaze:

  1. Drizzle the glaze over the biscottis.
  2. Let them dry on a wired rack until glaze is firm.

Store in an airtight container or a zip-top bag.

  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Dessert/Cookie
  • Method: Baked
  • Cuisine: Italian

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Last Updated: March 17, 2019

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