Difficulty Level: easy
If you want to up your cookie game, these lemon poppy seed biscotti slices are the go-to option. They’re the kind of cookie that’ll have whoever tastes asking “what’s the recipe?”
They’re perfect on cold days when the fresh taste can give you a boost. What’s great is that when you double bake, they become fantastically crisp and ideal for morning coffee or late-in-the-day hot chocolate.
They have a little sweetness, but nothing over-the-top, so they work great as a snack rather than a full-on dessert. And don’t be scared off by the term twice-baked, as it’s just a case of letting them cool and baking them again. It’s super simple.
Check out the ingredients and steps to make these fantastic lemon poppy seed biscotti cookies below.
Lemon Poppy Seed Biscotti Ingredients
- 1 3/4 cups of all-purpose flour
- 3/4 cup of granulated sugar
- 1 teaspoon of baking powder
- 1/4 teaspoon of salt
- 2 tablespoons of poppy seeds
- 2 large eggs, at room temperature
- 1 tablespoon of lemon zest (from about 2 lemons)
- 1/4 cup of freshly squeezed lemon juice
- 1 teaspoon of vanilla extract
- 1/4 cup of unsalted butter, melted and cooled
Lemon Poppy Seed Biscotti Instructions
- Heat the oven to 350°F.
- Line a baking sheet with parchment paper.
- Whisk flour, sugar, baking powder, salt, and poppy seeds in a large bowl until everything looks evenly mixed.
- In a second bowl, beat the eggs with a fork, then stir in lemon zest, lemon juice, vanilla, and the cooled melted butter.
- Add the wet mixture into the dry mixture slowly, stirring with a wooden spoon or rubber spatula until a slightly sticky dough forms.
- Flour your hands lightly and split the dough in two.
- Shape each piece into a log about 12 inches long and 2 inches wide.
- Place both logs on the baking sheet with space between them.
- Bake for 20 minutes, until the logs feel firm when you touch the top.
- Pull the pan out, lower the oven to 275°F, and let the logs cool for about 10 minutes.
- Use a serrated knife to slice on a diagonal into 1/2-inch pieces. Gentle sawing motion. Don’t press.
- Lay the slices cut-side down on the baking sheet and bake for 10 minutes.
- Flip each piece and bake for another 10 minutes, until lightly golden and crisp.
- Let the slices cool completely on a wire rack, they’ll harden as they sit.