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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.

Course Dessert, Snack
Total Time 50 minutes
Servings 18


  • 1 cup all-purpose flour (I used nutri-flour “tastes like white” blend)
  • 1 cup whole wheat flour
  • 1 ½ tsp. baking powder
  • 1 ¼ TB. poppyseeds
  • ¼ tsp. sea salt
  • cup sugar (evaporated cane juice)
  • cup lightly packed brown sugar
  • 2 eggs + 1 egg white
  • 2 TB. butter, softened
  • 1 ½ TB. grated lemon zest
  • TB. freshly squeezed lemon juice
  • 1 tsp. vanilla
  • ½ cup chopped walnuts


  1. Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.

  2. 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.
  3. Stir in flour mixture with a wooden spoon, just until blended. Add walnuts and mix well.
  4. Divide dough in half and form into a loaf shape (about 8" x 4") with greased hands and place on baking sheet.
  5. 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!).

  6. Place the slices (cut side down) back onto the baking sheet. Return to the oven and bake for another 8 minutes on each side.