Lemon Poppyseed Biscotti
Brighten up your coffee break with these zesty and crisp Lemon Poppyseed Biscotti—a delightful twist on the classic Italian treat. Infused with vibrant lemon zest and juice, these twice-baked cookies deliver a refreshing citrus flavor complemented by the delicate crunch of poppy seeds in every bite. Made from simple pantry staples, this recipe creates biscotti that are perfectly crisp yet not too hard, making them ideal for dipping into coffee, tea, or even a glass of milk. With just 20 minutes of prep time, these elegant snacks are easy to whip up and versatile enough for both casual snacking and gifting. Whether you're hosting a brunch or seeking a homemade treat, these Lemon Poppyseed Biscotti are sure to impress your taste buds!
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Recipe Information
Ingredients
- 2.25 cups all-purpose flour
- 0.75 cups granulated sugar
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 0.25 cup unsalted butter, melted
- 3 large eggs
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 2 tablespoons poppy seeds
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
In a separate large bowl, whisk together the melted butter, eggs, lemon zest, lemon juice, and vanilla extract until well combined.
Gradually mix the dry ingredients into the wet ingredients until a sticky dough forms.
Fold in the poppy seeds until evenly distributed throughout the dough.
Lightly flour your hands and shape the dough into a slightly flattened log about 12 inches long and 3 inches wide. Place the log on the prepared baking sheet.
Bake the dough in the preheated oven for 25 minutes or until the log is firm and lightly golden on top. Remove it from the oven and let it cool for 10 minutes.
Using a serrated knife, carefully cut the log on a slight diagonal into 1/2-inch-thick slices.
Place the slices cut-side down on the baking sheet and return them to the oven. Bake for 10 minutes, flip the biscotti, and bake for an additional 10 minutes, or until dry and crisp.
Transfer the biscotti to a wire rack to cool completely before serving or storing in an airtight container.
Nutrition Facts
Calories |
2315 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.5 g | 93% | |
| Saturated Fat | 36.3 g | 182% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 687 mg | 229% | |
| Sodium | 1265 mg | 55% | |
| Total Carbohydrate | 368.0 g | 134% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 152.8 g | ||
| Protein | 50.7 g | 101% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 407 mg | 31% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 679 mg | 14% | |
*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.
