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.
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!
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.
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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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.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 24 cookies 1x
- Category: Dessert/Cookie
- Method: Baked
- Cuisine: Italian
Ingredients
- 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
- Preheat oven to 350°
- In a stand mixer or with a hand mixer, blend together the butter, sugar, eggs on medium speed.
- Add the almond extract, lemon zest, lemon juice, poppy seeds, and salt.
- Lower the speed and add the flour and baking powder until everything comes together – the dough will be sticky.
- Dust the counter with about 2 TBS flour.
- Scrap the dough onto the counter and shape it into two rectangle logs; transfer to a parchment covered cookie sheet.
- Bake for 25 minutes.
- Remove from the oven and place the cookie sheet on a wire rack for 10-12 minutes.
- Reduce the oven temperature to 325°
- Transfer to cooked logs to a cutting board.
- Once the dough has rested for 10-12 minutes, spray it lightly on the tops and sides with a small amount of water.
- Wait for about 2 more minutes.
- Using a serrated knife, cut the logs cross-wide into about 1/2-inch slices.
- 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.
- Remove them from the oven and cool completely before glazing.
Glaze:
- Add the confectioner’s sugar to a bowl.
- 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:
- Drizzle the glaze over the biscottis.
- Let them dry on a wired rack until glaze is firm.
Store in an airtight container or a zip-top bag.
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