Lemon Poppy Seed Biscotti
Brighten up your biscotti game with this zesty Lemon Poppy Seed Biscotti recipe! Infused with the vibrant duo of fresh lemon zest and juice, these crisp, golden cookies are studded with crunchy poppy seeds for a delightful texture. Perfectly balanced between tart and sweet, they’re baked twice for that signature crunch, making them the ultimate pairing for your morning coffee or afternoon tea. For an extra touch of indulgence, finish them with a drizzle of velvety white chocolate. Easy to make and irresistibly flavorful, these biscotti are a must-try for citrus lovers and anyone seeking a unique, homemade treat.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cup granulated sugar
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 4 tablespoons unsalted butter (softened)
- 2 large eggs
- 2 tablespoons lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1.5 tablespoons poppy seeds
- 0.5 cup optional: white chocolate (melted for drizzling)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
Add the softened butter to the dry ingredients. Use a pastry cutter or your fingers to work it into a crumbly mixture.
In a separate medium bowl, whisk the eggs, lemon zest, lemon juice, and vanilla extract until combined.
Pour the wet ingredients into the bowl of dry ingredients, stirring until a dough begins to form.
Fold in the poppy seeds and knead the dough lightly on a floured surface. The dough should be slightly sticky but manageable.
Divide the dough in half. Shape each half into a log about 10 inches long and 3 inches wide. Place both logs onto the prepared baking sheet, spacing them apart.
Bake the logs for 25 minutes, or until they are firm to the touch and lightly golden on top. Remove them from the oven and let them cool for 10 minutes.
Using a serrated knife, carefully slice each log diagonally into 3/4-inch-thick biscotti pieces.
Lay the biscotti slices cut side down on the baking sheet. Return the sheet to the oven and bake for 10 minutes.
Flip the biscotti over and bake for another 10 minutes, or until they are crisp and golden.
Remove the biscotti from the oven and let them cool completely on a wire rack.
If desired, drizzle melted white chocolate over the cooled biscotti for a decorative and sweet finishing touch. Allow the chocolate to set before serving.
Nutrition Facts
Calories |
2743 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.7 g | 128% | |
| Saturated Fat | 53.3 g | 266% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 512 mg | 171% | |
| Sodium | 1277 mg | 56% | |
| Total Carbohydrate | 418.5 g | 152% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 216.9 g | ||
| Protein | 44.6 g | 89% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 486 mg | 37% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 740 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
