Lemon Poppy Seed Biscotti

[Guest guest]

I invented this recipe off of two other recipes I and some sample testing on

friends.

You can dip one end of the finished biscotti in melted chocolate too. Enjoy!

 

Lemon Poppy Seed Biscotti

 

I usually toss in a heaping 1/4 cup poppy seeds

2 1/2 cups unbleached flour

1/2 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

3 large eggs, room temperature

1 cup sugar (scant, not up over the top of the cup)

1 1/2 tbls. fresh lemon juice

1 lemon zested (I use a microplane zester,very sharp be careful)

 

Preheat oven to 350 degrees. Line a baking sheet with parchment paper or use a

silpat.

Get a silpat, it's so worth it. You will love this thing. Linen & Things carry

them.

Whisk together flour, baking soda, baking powder, and salt in a medium

bowl.

In a large bowl, beat eggs, adding sugar gradually, at medium speed until smooth

and fluffy, 2-3 minutes. At low speed or by hand, stir in flour mixture followed

by lemon juice. Stir in lemon zest and poppy seeds with a wooden spoon.

Drop spoonfuls of batter into long lines on prepared baking sheet and, with well

floured hands, shape the irregular lines into rectangular logs about 1/2 inch

high. Length and width are your prerogative, and you can use more than one

baking sheet, if necessary. Two logs should fit on one baking sheet.

Bake at 350F for 20 minutes, until logs are a light

gold color and are fully set (they will spring back slightly when touched with a

finger).

Slice logs into 1/2 inch thick slices and lay flat (on their

sides) on baking sheet.

Lower oven temperature to 300 degrees. Bake sliced cookies for 13 minutes, flip

them

and bake for an additional 13 minutes. If biscotti cookies are not firm,

depending on how thickly they were sliced, turn again and bake for 10 more

minutes. Remove to a wire rack to cool. Store in an airtight container or bag

up.

Makes about 3 dozen.