Lemon Poppyseed Biscotti with Walnuts
A delicious recipe for lemon poppy seed biscotti with a crunchy outside and softer center. The perfect pairing for afternoon coffee or tea.
Ingredients
- 1 cup all-purpose flour (I used nutri-flour “tastes like white” blend)
- 1 cup whole wheat flour
- 1 ½ teaspoons baking powder
- 1 ¼ tablespoons poppyseeds
- ¼ teaspoon salt
- ⅓ cup sugar
- ⅓ cup lightly packed brown sugar
- 2 eggs + 1 egg white
- 2 tablespoons butter, softened
- 1 ½ tablespoons lemon zest
- 1¾ tablespoons freshly squeezed lemon juice
- 1 teaspoon vanilla
- ½ cup chopped walnuts
Instructions
- Preheat oven to 350°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.
- Stir in flour mixture with a wooden spoon, just until blended. Add walnuts and mix well.
- Divide dough in half and form into a loaf shape (about 8" x 4") with greased hands and place on baking sheet.
- Bake for 20 minutes. Remove from oven and place loaves on a cooling rack for 15 minutes. Reduce oven temperature to 275°F. Transfer loaves to a cutting board and slice on an angle into 9 pieces (you must eat the small bits leftover on either end!).
- Place the slices (cut side down) back onto the baking sheet. Return to the oven and bake for another 8 minutes on each side.