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Friday, June 21, 2013

Lemon Poppy Seed Biscotti

For the past several weeks I’ve been craving something lemony with a sprinkle of poppy seeds.

An absolutely light and flavourful recipe for Lemon, Poppy Seed Chiffon Cake was the first that came to mind.  This cake serves at least fifteen people, definitely a little too much to consume with no party plans in sight.    

A promising recipe for Lemon, Poppy Seed Muffins pending in my “to try out file” was a close contender until my mind turned to a more crunchy side of something sweet.

It seems the best of flavour combinations always end up in a good biscotti and I wondered if there were any existing Lemon, Poppy Seed Biscotti recipes worth a try.  Well it seems that a good number of people have been enjoying them for a long time and are willing to share their recipes. How nice!

After a quick glance at several different recipes, the ingredients and method of preparation for one in particular seemed to rise above the rest.

This recipe totally missed the “waiting to be tried out file” and has already gained a permanent place in my repertoire of absolutely amazing biscotti.

Wonderfully delicious!!

Lemon Poppy Seed Biscotti

½ cup butter (softened)
2/3 cup sugar
1 tablespoon finely grated lemon zest
1 ½ tablespoons poppy seeds
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon lemon extract
2 eggs
2 ½ cups all-purpose flour
  1. Sift together flour, baking powder and baking soda, set aside.
  2. In a large mixing bowl beat butter and sugar until light and fluffy
  3. Add eggs one at a time until well mixed.
  4. Blend in lemon zest, lemon extract and poppy seeds.
  5. Add flour in 2 to 3 additions until well blended.
  6. Divide dough in half and shape them into  3 inch diameter rolls.
  7. Place rolls onto ungreased or parchment lined sheets and flatten slightly.
  8. Bake in a 375 degree F. oven for 20 minutes or until a toothpick inserted in the center comes out clean.
  9. Cool on sheet for about 5 minutes or until cool enough to handle.
  10. Cut logs diagonally into ½ inch slices using a serrated knife.
  11. Reduce temperature to 325 degrees F.
  12. Arrange slices flat on the cookie sheet and bake an additional 8 minutes, turn over and bake 5 minutes more until surfaces are crisp and light brown. Cool on wire rack.
  13. Makes approximately 24 biscotti.

Notes, Tips and Suggestions
  • Instead of lemon extract, a few drops of natural lemon oil gives great flavor. (Can be purchased at a bulk food store.)
  • Original recipe calls for 1/3 cup butter, I find that 1/2 cup works better for the amount of  flour called for in the recipe.  I found this to be the case in another biscotti recipe as well.
  • These biscotti are not too sweet and make great "dunkers".
  • They also freeze very well.

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