LEMON POPPYSEED BISCOTTI
Make and share this Lemon Poppyseed Biscotti recipe from Food.com.
Provided by Ky1824
Categories Dessert
Time 1h40m
Yield 48 Cookies, 48 serving(s)
Number Of Ingredients 11
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.
ORANGE POPPY SEED BISCOTTI
I found this on healthdiscovery.net and began making a few changes to suit my own tastes and preferences. The original was for lemon biscotti and can easily be switched back. One point per cookie.
Provided by justcallmetoni
Categories Dessert
Time 53m
Yield 36 cookies, 36 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Combine the dry ingredients (flour, sugar, ground almonds, poppy seeds, baking powder and baking soda) together in a bowl.
- Combine the zest, egg, egg whites and extract in a second bowl. Add the dry mixture and mix well. Form the dough into 2 logs each 8-9 inches long.
- Place logs onto a cookie sheet lined with parchment paper. Bake for 30 minutes. Let cool slightly and cut diagonally into 1/2 inch slices. Put cut slices soft sides down back on the cookie sheets and bake slices another 8 to 10 minutes until dry.
- Cool completely and store in an airtight container.
Nutrition Facts : Calories 60.3, Fat 1.6, SaturatedFat 0.2, Cholesterol 5.9, Sodium 34.3, Carbohydrate 10.1, Fiber 0.5, Sugar 4.4, Protein 1.6
ORANGE BISCOTTI
Make and share this Orange Biscotti recipe from Food.com.
Provided by Theresa Thunderbird
Categories Dessert
Time 40m
Yield 12 pieces, 12 serving(s)
Number Of Ingredients 9
Steps:
- Mix together the flour, sugar, salt and baking powder.
- Blend in the butter until a meal-like texture forms.
- Beat the egg.
- Add the zest and egg to the mixture until a dough forms.
- Knead briefly.
- Roll the dough into a 12-inch cylinder.
- Place on parchment paper on a cookie sheet.
- Bake at 350 for 30 minutes.
- Cool slightly.
- Cut, on the bias, into 1/2-inch wide slices.
- Place the slices on the parchment and bake for 20 minutes longer.
- Combine the powdered sugar and orange juice.
- Brush onto the biscotti.
- Cool before serving.
Nutrition Facts : Calories 110.5, Fat 4.3, SaturatedFat 2.6, Cholesterol 25.7, Sodium 79.4, Carbohydrate 16.4, Fiber 0.3, Sugar 8.2, Protein 1.7
ORANGE BISCOTTI
These crisp, crunchy cookies are based on the classic Italian version. These contain no nuts and are a slightly softer than the original version, which makes them more child friendly (mine adore them!). Try them with your mid morning cup of coffee..
Provided by Noo8820
Categories Dessert
Time 1h
Yield 20 cookies
Number Of Ingredients 8
Steps:
- Preheat the oven to gas 3/160°C/325°F.
- Grease a baking sheet.
- Beat together the butter and sugar until smooth. Beat int the egg, then the orange rind, juice, flour, baking powder, cinnamon and polenta.
- Tip the mixture on to a lightly floured surface and knead. Place dough on the baking sheet and flatten with the palm of your hand to make a rectangle approx 25 x 18 cm.
- Bake for 25 minutes, then remove from the oven and leave to stand for 5 mins until slightly cooled. Using a sharp knife, carefully cut the mixture widthways into thin sticks about 1 cm wide.
- Space the cookies out slightly on the baking sheet, then bake for a further 20 minutes until crisp.
- When cool, dust with icing sugar.
LEMON POPPY SEED BISCOTTI
Poppy seeds are not only for bread they can make excellent cookies as well. Another Italian recipe, a family favorite from "Italian Food Forever" Enjoy
Provided by babyiguana
Categories Dessert
Time 28m
Yield 24 cookies
Number Of Ingredients 9
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.
Nutrition Facts : Calories 109, Fat 3.4, SaturatedFat 1.8, Cholesterol 24.4, Sodium 66.7, Carbohydrate 18.4, Fiber 2.2, Sugar 6.4, Protein 2.2
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