Lemon Poppy Seed Biscotti

Recipe by babyiguana
READY IN: 28mins
YIELD: 24 cookies




  • 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.
  • Shape into two 7 x 3 inch rolls.
  • Place rolls on an ungreased cookie sheet (use a baking stone!), flattening each slightly.
  • Bake in a 375°F oven about 20 minutes or until a wooden toothpick 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°F 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 (baking stone); cool on a wire rack.