Lemon Poppy Seed Biscotti offer a delightful crunch and bright flavor, perfect for dipping into your morning coffee or tea. You’ll love creating these elegant, bakery-quality treats right in your own kitchen.
Key Ingredients & Substitutions
- All-Purpose Flour: Use gluten-free all-purpose flour blend if you need a gluten-free option.
- Granulated Sugar: Brown sugar can be used for a slightly chewier biscotti, but the color will be darker.
- Eggs: Flax eggs (1 tablespoon ground flaxseed meal + 3 tablespoons water per egg, let sit 5 minutes) work for an egg-free version.
- Lemon Zest & Juice: Fresh is best! Bottled lemon juice can be used in a pinch, but zest adds crucial flavor.
- Poppy Seeds: No direct substitution for the texture and appearance, but you could omit them.
- Vanilla Extract: Almond extract can be a nice alternative or addition.
Ingredients
Main:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons poppy seeds
- 1 teaspoon vanilla extract
How Much Time Will You Need?
- Total Time: 1 hour 15 minutes
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Servings: 24 biscotti
- Tools Needed: Mixing bowls, baking sheet, parchment paper, whisk, rubber spatula, sharp serrated knife.
Step-by-Step Instructions
1. Prepare Your Oven and Pan
Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
2. Whisk Dry Ingredients Together
In a medium bowl, combine the flour, granulated sugar, baking powder, salt, and poppy seeds. Whisk well to ensure everything is evenly distributed.
3. Combine Wet Ingredients
In a separate large bowl, whisk together the eggs, lemon zest, lemon juice, and vanilla extract until well combined and slightly frothy. This builds a strong flavor base for your biscotti.
4. Form the Dough
Gradually add the dry ingredients to the wet ingredients, mixing with a rubber spatula until a stiff dough forms. You may need to use your hands to fully incorporate all the flour.
5. Shape the Logs
Divide the dough in half. On your prepared baking sheet, shape each half into a log about 10-12 inches long and 2 inches wide. Ensure they are spaced apart to allow for spreading.
6. First Bake
Bake the logs for 30 minutes, or until they are firm to the touch and lightly golden brown. This initial bake sets the shape of your biscotti.
7. Cool and Slice
Remove the logs from the oven and let them cool on the baking sheet for about 10-15 minutes. This makes them easier to handle. Once slightly cooled, carefully transfer one log to a cutting board and, using a sharp serrated knife, slice it diagonally into 1/2-inch thick pieces. Repeat with the second log.
8. Second Bake (The Crucial Step for Biscotti)
Arrange the sliced biscotti cut-side down on the baking sheet. Return them to the oven and bake for another 20-25 minutes, flipping them halfway through, until they are golden brown and very crisp. This second bake is what gives biscotti their signature crunch.
9. Cool Completely
Transfer the baked biscotti to a wire rack to cool completely. They will become even crispier as they cool.
Variation Ideas
- Orange Poppy Seed: Substitute orange zest and juice for lemon.
- Chocolate Drizzle: Melt white or dark chocolate and drizzle over cooled biscotti for extra indulgence.
- Nutty Crunch: Add 1/2 cup finely chopped almonds or pistachios to the dough.
- Glaze Topping: Whisk together powdered sugar and a touch of lemon juice for a simple glaze.
Storage Instructions
Store your cooled Lemon Poppy Seed Biscotti in an airtight container at room temperature for up to 2-3 weeks. For longer storage, you can freeze them in a freezer-safe bag or container for up to 3 months. Thaw at room temperature before enjoying.
Frequently Asked Questions (FAQ)
Why is my biscotti soft?
Biscotti needs two bakes to achieve its characteristic crispness. If yours is soft, it likely needs more time in the oven during the second bake.
Can I make the dough ahead of time?
Yes, you can prepare the dough and refrigerate it, tightly wrapped, for up to 24 hours. Let it come to room temperature slightly before shaping and baking.
What should I do if my biscotti logs spread too much?
If your dough is too sticky, add a little more flour, one tablespoon at a time, until it’s easier to handle. You can also lightly flour your hands when shaping.
Why did my biscotti crack when slicing?
Ensure you allow the logs to cool for at least 10-15 minutes after the first bake. Using a very sharp serrated knife and a gentle sawing motion will also help prevent cracking.
Can I substitute other citrus?
Absolutely! Lime or orange zest and juice would be delicious alternatives, creating different flavor profiles for your biscotti.
What is the best way to enjoy biscotti?
Biscotti is traditionally enjoyed by dipping it into coffee, tea, or even hot chocolate. This softens the crisp cookie slightly and enhances the flavors.
