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Enjoy homemade biscotti? Make this lemon poppy seed biscotti for the perfect pairing with your coffee or tea. You'll love dunking this crunchy lemon biscotti with almonds!

Lemon Poppy Seed Biscotti

Enjoy homemade biscotti? Make this lemon poppy seed biscotti for the perfect pairing with your coffee or tea. You'll love dunking this crunchy lemon biscotti with almonds!
Servings 36
Author ohmysugarhigh.com

Ingredients

  • 1/4 cup 1/2 stick butter, softened
  • 1 cup white sugar
  • 2 cups all-purpose flour
  • 1/2 cup finely ground almonds
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 tablespoons lemon zest
  • 2 tablespoons poppy seeds
  • 1 egg
  • 2 egg whites
  • 1 teaspoon vanilla extract
  • 1/4 cup lemon juice
  • 1 tablespoon milk or leftover yolk
  • 1/2 cup sliced almonds

Instructions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Combine the flour, ground almonds, baking powder and baking soda. Set aside.

  3. Beat the sugar and butter until well combined.  Add lemon peel, poppy seeds, egg, egg whites,  and lemon extract. Add the dry mixture and mix well.

  4. Line two baking sheets with parchment paper or silicone baking sheet
  5. Divide dough in two mounds in center of baking sheets.
  6. Spray hands with cooking spray. Pat down dough and shape into logs. (Dough will be very sticky so do not try to knead or move.)
  7. Brush leftover egg yolk or milk over dough. Sprinkle each log with 1/4 cup sliced almonds.
  8. Bake at 350 degrees F (175 degrees C) for 30 minutes. Cool 5 minutes, then move to cutting board. Using a serrated knife, gently slice 1/2 inch slices.
  9. Bake slices another 8 to 10 minutes until dry, turning halfway through cooking.
  10. Cool completely on wire rack.
  11. Store in an airtight container.