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Poppy Seeds Biscotti

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1h 15min

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24 servings

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Poppy Seeds Biscotti are twice-baked, crunchy cookies that are perfect for dipping into your morning coffee or tea. Infused with the nutty flavor of poppy seeds, these biscotti offer a delightful texture and a subtle sweetness that makes them a sophisticated treat for any time of the day. This recipe is a wonderful way to enjoy a classic Italian cookie with a unique twist.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
1 g
8 g
Allergen Content

Based on your allergy profile, please note the following possible allergens:

Eggs

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Ingredients

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Steps

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1
Preheat Oven

Preheat your oven to 350°F (175°C).

2
Mix Dry Ingredients

In a large bowl, whisk together 2 1/2 cups of all-purpose flour, 1 cup of sugar, 3 tablespoons of poppy seeds, 1 1/2 teaspoons of baking powder, and 1/4 teaspoon of salt.

3
Beat Eggs

In a separate bowl, beat 3 large eggs until frothy. Then, mix in 1 teaspoon of vanilla extract and 1 tablespoon of freshly grated lemon zest.

4
Combine Wet and Dry Ingredients

Gradually add the egg mixture to the dry ingredients, stirring until a dough forms.

5
Shape Dough

Divide the dough in half. On a lightly floured surface, shape each half into a log approximately 12 inches long and 2 inches wide. Place the logs on a baking sheet lined with parchment paper.

6
First Bake

Bake in the preheated oven for 35 minutes, or until the logs are lightly golden.

7
Slice and Second Bake

Remove from oven and let cool for 10 minutes. Cut the logs diagonally into 1/2 inch thick slices. Place the slices cut side down on the baking sheet. Bake for an additional 20 minutes, turning the slices over halfway through, until crisp and golden.

8
Cool and Serve

Transfer the biscotti to a wire rack to cool completely. Serve as is or with your favorite beverage for dipping.

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