Lemon Poppyseed Biscotti
Perfectly crunchy biscotti with bold lemon flavors and nutty poppyseeds throughout.
Servings: 18 cookies
Ingredients
Lemon Poppyseed Biscotti
- 3/4 cup of granulated sugar
- 2 tablespoons of butter, melted
- 1/4 cup of vegetable oil
- 2 large eggs
- 1/2 teaspoon of salt
- 1 1/2 teaspoon of baking powder
- 1 teaspoon of vanilla extract
- a few drops of lemon extract
- 2 tablespoons of fresh lemon zest
- 1/4 cup of freshly squeezed lemon juice
- 2 1/2 cups of all purpose flour
- 2 tablespoons of poppyseeds
Lemon Egg Wash
- 1 large egg
- 1 tablespoon of freshly squeezed lemon juice
Lemon Glaze
- 1 cup of confectioners sugar, sifted
- 1 tablespoon of whole milk
- 1 tablespoon of freshly squeezed lemon juice
Garnish
- poppy seeds
Instructions
- Preheat your oven to 350 degrees
- Add 3/4 cup of sugar and 2 tablespoons of lemon zest into a large bowl
- Rub the lemon zest and sugar together with clean dry hands until the sugar becomes a pale yellow and the zest is spread evenly throughout the sugar
- Add 2 tablespoons of melted butter, 1/4 cup of vegetable oil, 2 large eggs, 1/4 cup of freshly squeezed lemon juice, 1 teaspoon of vanilla extract and a few drops of lemon extract and mix until smooth and pale yellow in color
- Combine 1/2 teaspoon of salt, 1 1/2 teaspoon of baking powder and 2 1/2 cups of all purpose flour in a small bowl
- Add half of the dry ingredients into the wet ingredients and mix to combine
- Add the remaining dry ingredients and 2 tablespoons of poppyseeds into the batter and mix until all of the ingredients are fully incorporated
- Prepare a baking sheet by lining with parchment paper or a silicone baking mat
- Lightly dust the surface and transfer the dough onto it
- Divide the dough in half and gently press both portions into rectangles that are about 8 inches long and 4 inches wide using floured hands
- Brush the lemon egg wash over the entire surface of the dough
- Bake at 350 degrees for 22-25 minutes or until the dough feels set to the touch and the edges are lightly golden brown
- Transfer the baking sheet onto a cooling rack for 10 minutes
- Carefully transfer the dough onto a cutting board using the silicone mat or parchment paper
- Cut 3/4-1 inch wide strips from the dough using a sharp knife and starting at the short end and arrange the biscotti cut side down on the same baking sheet
- Return the biscotti to a 350 degree oven and bake for 6-8 minutes per side
- Transfer the biscotti onto a cooling rack
- Make the lemon glaze by combining 1 cup of sifted confectioners sugar with 1 tablespoon of whole milk and 1 tablespoon of fresh lemon juice (add additional lemon juice, if necessary)
- Dip or drizzle each biscotti with the lemon glaze and garnish with additional poppyseeds
- Return the biscotti onto the cooling rack and allow the glaze to set for 20 minutes
- Store in an airtight container for up to 10 days