Lemon Poppyseed Biscotti Recipes

Steps:

• In a large mixing bowl, beat butter and sugar with an electric mixer on medium to high speed about 4 to 5 minutes, or until light and fluffy.
• Add lemon zest, poppy seeds, lemon extract, baking powder, and baking soda and mix until combined.
• Add the eggs and mix.
• Beat in as much of the flour as you can with the electric mixer.
• Using a wooden spoon, stir in any remaining flour.
• Divide dough in half.
• Shape into two 7 x 3 inch rolls.
• Place rolls on an ungreased cookie sheet (use a baking stone!), flattening each slightly.
• Bake in a 375°F oven about 20 minutes or until a wooden toothpick inserted in the center comes out clean.
• Cool on cookie sheet on a wire rack for 30 minutes.
• Cut each roll crosswise into 1/2 inch thick slices using a serrated knife.
• Arrange the slices flat on the cooled cookie sheet.
• Bake in a 325°F oven for 8 minutes; turn slices and bake about 5 minutes more or until surfaces are crisp and light brown.
• Remove biscotti from cookie sheet (baking stone); cool on a wire rack.

Steps:

• Combine the lemon zest and sugar in a large bowl. Add in the melted butter, lemon juice, vanilla, and poppy seeds, combine. Whisk in the eggs.
• Add in the flour, baking powder and salt and mix until just combined.
• Gather the dough into a ball inside the bowl, cover and refrigerate for 30 minutes.
• Preheat the oven to 350 degrees F and line a baking sheet with a silpat or parchment paper.
• Shape the dough into a 10 inch by 4 inch loaf with rounded ends. Bake for 22 minutes or until golden in color. Remove the loaf from the oven and let it stand for 15 minutes.
• Use a bread knife to cut the loaf into 1 inch slices. Put the slices back on the baking sheet, cut side down. Bake for 7-9 minutes. Turn the slices onto the other side, bake for 7-9 minutes.
• Cool the biscotti on a wire rack. Enjoy and store in an airtight container.

Steps:

• In a large mixing bowl beat butter with a mixer on medium to high speed about 30 seconds or till softened. Add sugar, shredded lemon peel, poppy seed, baking powder and baking soda; beat till combined. Add egs, beat till combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Divide dough in half. Shape into 2 9x1 1/2 inch rolls. Place rolls on an ungreased cookie sheet, flattening each slightly. Bake in a 375 degree oven about 20 minutes or till a wooden toothpick inserted in the center comes out clean. Cool on cookie sheet on a wire rack for 1 hour. Cut each roll crosswise into 1/2 inch thick slices. Arrange the slices flat about 4 inches apart on the cookie sheet. Bake in a 325 degree oven for 8 minutes or more or till surgaces are crisp and light brown. Remove biscotti from cookie sheet; cool on a wire rack.