Poppy Seed Biscotti
Crisp, golden, and irresistibly fragrant, these poppy seed biscotti are the perfect treat for coffee or tea lovers. Infused with the delicate nuttiness of poppy seeds and enriched with hints of vanilla and almond extract, this twice-baked Italian cookie boasts a delightful crunch and subtle sweetness. The simple combination of pantry staples like all-purpose flour, butter, and eggs comes together effortlessly, while baking transforms the dough into a beautifully textured biscuit. Whether dipped into a frothy cappuccino or enjoyed on their own, these homemade biscotti are sure to become a darling addition to your snack rotation. Gift them for the holidays or bake a batch to savor all week long—either way, these poppy seed biscotti promise pure bliss in every bite.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cups Granulated sugar
- 2 tablespoons Poppy seeds
- 1 teaspoon Baking powder
- 0.25 teaspoons Salt
- 4 tablespoons Unsalted butter (softened)
- 2 whole Large eggs
- 1 teaspoon Vanilla extract
- 0.25 teaspoons Almond extract
- 1 tablespoon Milk
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, poppy seeds, baking powder, and salt. Set this dry mixture aside.
In a large bowl, beat the softened butter with an electric mixer until creamy. Add the eggs one at a time, beating well after each addition.
Mix in the vanilla extract, almond extract, and milk until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing until a stiff dough forms.
Transfer the dough to the prepared baking sheet and shape it into a rectangular log approximately 12 inches long and 3 inches wide.
Bake the biscotti log in the preheated oven for 25–30 minutes, or until the edges are golden and the log feels firm to the touch.
Remove the log from the oven and let it cool for 10–15 minutes. Reduce the oven temperature to 325°F (160°C).
Using a serrated knife, gently slice the log diagonally into 3/4-inch thick biscotti pieces.
Place the slices cut-side down onto the baking sheet. Bake for an additional 8–10 minutes, then flip each piece over and bake for another 8–10 minutes, or until the biscotti are crisp and golden.
Remove from the oven and allow the biscotti to cool completely on a wire rack before serving or storing.
Nutrition Facts
Calories |
2114 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.3 g | 85% | |
| Saturated Fat | 33.5 g | 168% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 497 mg | 166% | |
| Sodium | 1201 mg | 52% | |
| Total Carbohydrate | 343.7 g | 125% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 152.4 g | ||
| Protein | 41.0 g | 82% | |
| Vitamin D | 2.9 mcg | 14% | |
| Calcium | 378 mg | 29% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 566 mg | 12% | |
*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.
