Lemon Poppyseed Biscotti Recipes

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.

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.
• 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.

Steps:

• In a large mixing bowl beat butter with a mixer on medium to high speed about 30 seconds or till softened. Add sugar, shredded lemon peel, poppy seed, baking powder and baking soda; beat till combined. Add egs, beat till combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Divide dough in half. Shape into 2 9x1 1/2 inch rolls. Place rolls on an ungreased cookie sheet, flattening each slightly. Bake in a 375 degree oven about 20 minutes or till a wooden toothpick inserted in the center comes out clean. Cool on cookie sheet on a wire rack for 1 hour. Cut each roll crosswise into 1/2 inch thick slices. Arrange the slices flat about 4 inches apart on the cookie sheet. Bake in a 325 degree oven for 8 minutes or more or till surgaces are crisp and light brown. Remove biscotti from cookie sheet; cool on a wire rack.