Lemon Poppyseed Biscotti Food

LEMON POPPY SEED BISCOTTI

Steps:

• Preheat oven to 350ºF (177ºC). Line a large baking sheet with parchment paper or a silicone baking mat. Lightly flour the baking sheet. Set aside.
• Place the sugar in a medium size bowl and add the lemon zest. Using your fingers, rub the zest into the sugar until all of the zest has been incorporated and most if not all of the sugar is pale yellow. Whisk in the butter, oil, egg, vanilla extract, and 4 teaspoons of the lemon juice until combined. Set aside.
• In a large bowl, toss together the flour, baking powder, salt, and poppy seeds. Add the wet ingredients to the dry ingredients and gently mix with a large wooden spoon or sturdy rubber spatula until everything starts to come together. Mixture will be crumbly. This is ok. It will come together in the next step.
• Check out this Instagram reel to see how I make my biscotti. Turn dough out onto lightly floured baking sheet and, with floured hands, pat dough into a rectangle about ½" thick. My rectangle was 6" wide and 7 and ½" long (using a ruler or a ruled silicone baking mat is helpful here). Make the egg wash using the remaining lemon juice (approximately 5-6 teaspoons) and brush onto the entire rectangle, being sure to get the egg wash on the sides of the dough as well.
• Bake dough slab for 22-24 minutes, or until the top and sides of the slab are lightly browned. Remove from the oven, but do not turn off the heat. Place baking sheet on a wire rack and allow to cool for 10 minutes.
• Once the dough is cool enough to touch, cut into 1" thick slices using a sharp knife. Cut these 1" slices in half, making a perpendicular slice down the entire slab. Set slices cut sides up on the baking sheet.
• Return to the oven to bake for 8 minutes. Remove from oven, turn biscotti over, and bake the other side for 8 minutes. Remove from the oven and allow to cool for 3 minutes on the baking sheet (cookies will become crunchy as they cool). Transfer biscotti to a wire rack to cool completely. Store biscotti in an airtight container for up to 2 weeks. Baked biscotti may be frozen up to 3 months.

LEMON POPPY SEED BISCOTTI

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.

LEMON POPPY SEED BISCOTTI

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.