A delicious recipe for lemon poppy seed biscotti with a crunchy outside and softer center. The perfect pairing for afternoon coffee or tea.
Prep Time 15 minutesminutes
Cook Time 36 minutesminutes
Total Time 51 minutesminutes
Serving Size 18
Ingredients
1cupall-purpose flour (I used nutri-flour “tastes like white” blend)
1cupwhole wheat flour
1 ½teaspoonsbaking powder
1 ¼tablespoonspoppyseeds
¼teaspoonsalt
⅓cupsugar
⅓cuplightly packed brown sugar
2eggs + 1 egg white
2tablespoonsbutter, softened
1 ½tablespoonslemon zest
1¾tablespoonsfreshly squeezed lemon juice
1teaspoonvanilla
½cupchopped 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.