Poppy Seed Lemon Biscotti



Poppy Seed Lemon Biscotti is a tasty, addictive version of the great gourmt Italian cookie. I absolutely love the taste of lemon and poppy seeds together, whether in cake, cupcakes or cookies. One I start I can't stop eating them.

Biscotti cookies are not very difficult to make and they make great gifts for the holidays, gift exchanges, romantic spontaneous gifts, for neighbors, friends and more! If you haven't had biscotti before they are long sliced and hard on the outside, but brittle on the inside. They combine very well with a hot beverage. In this case this recipe may go well with your favorite hot tea instead of coffee.

Drop about 3 of them in an inexpensive, decorative coffee mug or package in cellophane bags . Tie them off with ribbons, choose a decorative greeting card or gift tag, then write a romantic, humorous, cute or creative gift message . Another good gift packaging idea are inexpensive cookie tins that you could buy at your local dollar store, baking supply store or even one of my favorite stores here in Florida for all things baking Tuesday Morning . This store has only high quality items at discount prices. You've got to visit one.

If you don't wish to make these gourmet cookies for gifts this time. Make them for yourself!

Enjoy!


Poppy Seed Lemon Biscotti

Ingredients

  • 2 Cups All-Purpose Flour
  • 1/2 Teaspoon Baking Powder
  • 1/2 Teaspoon Baking Soda
  • 1/8 Teaspoon Salt
  • 3/4 Cup Granulated Sugar
  • 1/2 Cup Finely Ground Almonds
  • 1 Large Egg, 2 Large Egg Whites (lightly beaten)
  • 3 Tablespoons Poppy Seeds
  • 1 Tablespoon Finely Grated Lemon Zest
  • 1 Teaspoon Lemon Extract

Directions

  1. Preheat oven to 350 degrees F.
  2. Line a cookie sheet with parchment paper.
  3. Sift dry ingredients: flour, baking powder, baking soda and salt into a medium bowl. Stir in sugar and almonds.
  4. Mix the egg and eff whites, poppy seeds. lemon zest and lemon extract in a large bowl.
  5. Mix in dry ingredients to form a smooth dough.
  6. Divide the dough in half and roll out two 9-inch logs and place about 2 inches apart on the cookie sheet. Flatten them slightly.
  7. Bake for about 25-30 minutes until firm to touch or when a tootpick is removed cleanly.
  8. Transfer to a cutting board to cool for about 15 minutes.
  9. Reduce oven temperature to 325 degrees F.
  10. Cut on the diagonal into 1-inch slices.
  11. Spread the slices cut-side up on two cookie sheets and bake for 10-15 minutes until golden brown. Watch carefully! Do NOT burn!
  12. Transfer to cooling racks.

Shelf Life: 2 weeks in airtight containers.

Poppy Seed Lemon Biscotti to Gourmet Cookies

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