Best 3 Lemon Poppy Seed Biscotti Recipes
Embark on a delightful culinary journey with our tantalizing lemon poppy seed biscotti recipe, a perfect harmony of zesty citrus and crunchy poppy seeds. These delectable twice-baked cookies, originating from the beautiful region of Tuscany, Italy, offer a satisfying crunch with every bite, making them a beloved treat worldwide.
In this comprehensive guide, you'll discover not just one, but three irresistible variations of lemon poppy seed biscotti, each offering a unique flavor experience. The classic lemon poppy seed biscotti recipe captures the essence of this timeless treat, while the orange poppy seed biscotti introduces a burst of vibrant citrus notes. For those who enjoy a hint of nutty goodness, the almond poppy seed biscotti is sure to delight with its delightful almond extract and chopped almonds.
Whether you're a seasoned baker looking to expand your repertoire or a novice cook seeking a delectable treat to impress your friends and family, our lemon poppy seed biscotti recipes are guaranteed to satisfy. With step-by-step instructions, insightful tips, and a treasure trove of culinary knowledge, this guide will lead you to biscotti perfection. So, gather your ingredients, preheat your oven, and prepare to embark on a delightful baking adventure. Happy baking!
LEMON POPPY SEED BISCOTTI
Extremely low fat and tasty biscotti cookies. Perfect for dipping in hot coffee or tea.
Provided by Cathy Johnson
Categories World Cuisine Recipes European Italian
Yield 36
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Combine the flour, sugar, ground almonds, baking powder and baking soda.
- Combine the lemon peel, poppy seeds, egg, egg whites and lemon extract. Add the dry mixture and mix well. Form the dough into 2 logs.
- Place logs onto the prepared baking sheet. Bake at 350 degrees F (175 degrees C) for 30 minutes. Let cool slightly and cut diagonally into 1/2 inch slices. Bake slices another 8 to 10 minutes until dry. Cool completely and store in an airtight container.
Nutrition Facts : Calories 59.8 calories, Carbohydrate 10.1 g, Cholesterol 5.2 mg, Fat 1.5 g, Fiber 0.5 g, Protein 1.6 g, SaturatedFat 0.2 g, Sodium 29.6 mg, Sugar 4.4 g
LEMON POPPY SEED BISCOTTI
Steps:
- 1.Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. 2.Combine the flour, sugar, ground almonds, baking powder and baking soda. 3.Combine the lemon peel, poppy seeds, egg, egg whites and lemon juice. Add the dry mixture and mix well. Form the dough into 2 logs. 4.Place logs onto the prepared baking sheet. Bake at 350 degrees F (175 degrees C) for 30 minutes. Let cool slightly and cut diagonally into 1/2 inch slices. Bake slices another 8 to 10 minutes until dry. Cool completely and store in an airtight container. * Drizzle with white chocolate.
LEMON POPPY SEED BISCOTTI RECIPE - (4.3/5)
Provided by ctozzi
Number Of Ingredients 9
Steps:
- In a large mixing bowl, beat butter and sugar with an electric mixer on medium to high speed about 4 to 5 minutes, or until light and fluffy. Add lemon zest, poppy seeds, lemon extract, baking powder, and baking soda and mix until combined. Add the eggs and mix. Beat in as much of the flour as you can with the electric mixer. Using a wooden spoon, stir in any remaining flour. Divide dough in half, then shape into two 7 x 3 inch rolls. Place rolls on an ungreased cookie sheet, flattening each slightly. Bake in a 375 degree oven about 20 minutes or until a wooden toothpic inserted in the center comes out clean. Cool on cookie sheet on a wire rack for 30 minutes. Cut each roll crosswise into 1/2 inch thick slices using a serrated knife. Arrange the slices flat on the cooled cookie sheet. Bake in a 325 degree oven for 8 minutes; turn slices and bake about 5 minutes more or until surfaces are crisp and light brown. Remove biscotti from cookie sheet, cool on a wire rack.
Tips:
- Use unsalted butter to control the amount of salt in the recipe and prevent the biscotti from becoming too salty. For vegan biscotti, substitute unsalted vegan butter or a neutral-flavored oil such as canola or grapeseed oil.
- For a more intense lemon flavor, use freshly grated lemon zest and lemon juice. If using store-bought lemon juice, choose a brand with no added sugar or preservatives.
- To prevent the biscotti from becoming too dry, do not overmix the dough. Mix just until the ingredients are well combined.
- Before baking, chill the dough for at least 30 minutes or up to overnight. This will help the biscotti hold their shape and prevent them from spreading too much in the oven.
- Bake the biscotti until they are golden brown and firm to the touch. This usually takes about 25-30 minutes, but the baking time may vary depending on your oven.
- Once the biscotti have cooled completely, slice them on a diagonal with a sharp serrated knife. This will help prevent the biscotti from crumbling.
- Store the biscotti in an airtight container at room temperature for up to 2 weeks. You can also freeze the biscotti for up to 2 months, simply thaw them at room temperature before serving.
Conclusion:
Lemon poppy seed biscotti are a delicious and easy-to-make treat that are perfect for any occasion. With their bright lemon flavor, crunchy texture, and addictive poppy seeds, these biscotti are sure to be a hit with everyone who tries them. So next time you're looking for a sweet treat to enjoy, give these lemon poppy seed biscotti a try!
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