Thank you to Microplane for sponsoring today’s post and helping me share one of our favorite cookie recipes. As always, opinions are 100% my own.
Do you like baking? Now that my son is away at college, I don’t do near as much as I used to. A treat for me is eating dates and nuts or a square of dark chocolate. Occasionally, I crave something with a bit of crunch to pair with an afternoon cup of coffee or tea. Biscotti is that satisfying indulgence, and this lemon poppyseed recipe is a little friendlier to the waistline when compared to most cookies too.
This is the time of year when I turn into a lemon fanatic. I’m not sure if it has to do with the cheery bright yellow color or my body simply craving more vitamin C from the effects of winter. To me, recipes with citrus are fresh and vibrant, kind of like spring!
Lemon Poppyseed Biscotti
1 cup all-purpose flour (I used nutri-flour “tastes like white” blend)
1 cup whole wheat flour
1 ½ tsp. baking powder
1 TB. poppyseeds
¼ tsp. sea salt
1/3 cup sugar (evaporated cane juice)
1/3 cup lightly packed brown sugar
2 eggs + 1 egg white
2 TB. butter, softened
1 ½ TB. grated lemon zest
1 TB. freshly squeezed lemon juice
1 tsp. vanilla
½ cup chopped walnuts
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
In a large bowl, combine flour, baking powder, poppyseeds and salt. In a separate bowl, beat together both sugars and butter, adding the eggs, lemon zest, lemon juice and vanilla. Mix well.