Lemon Poppyseed Biscotti Recipes

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 POPPYSEED BISCOTTI

Steps:

• Combine the lemon zest and sugar in a large bowl. Add in the melted butter, lemon juice, vanilla, and poppy seeds, combine. Whisk in the eggs.
• Add in the flour, baking powder and salt and mix until just combined.
• Gather the dough into a ball inside the bowl, cover and refrigerate for 30 minutes.
• Preheat the oven to 350 degrees F and line a baking sheet with a silpat or parchment paper.
• Shape the dough into a 10 inch by 4 inch loaf with rounded ends. Bake for 22 minutes or until golden in color. Remove the loaf from the oven and let it stand for 15 minutes.
• Use a bread knife to cut the loaf into 1 inch slices. Put the slices back on the baking sheet, cut side down. Bake for 7-9 minutes. Turn the slices onto the other side, bake for 7-9 minutes.
• Cool the biscotti on a wire rack. Enjoy and store in an airtight container.

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.

LEMON POPPY SEED BISCOTTI

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Combine the flour, sugar, ground almonds, baking powder and baking soda.
• Combine the lemon peel, poppy seeds, egg, egg whites and lemon extract. Add the dry mixture and mix well. Form the dough into 2 logs.
• Place logs onto the prepared baking sheet. Bake at 350 degrees F (175 degrees C) for 30 minutes. Let cool slightly and cut diagonally into 1/2 inch slices. Bake slices another 8 to 10 minutes until dry. Cool completely and store in an airtight container.

LEMON-POPPY SEED BUTTERMILK BISCUITS

Steps:

• Preheat oven to 450 degrees. In a large bowl, whisk together flour, sugar, salt, baking powder, baking soda, poppy seeds, and lemon zest for 30 seconds. Toss butter into dry mixture to evenly coat, then press between your fingers to create flower-petal shapes and return to bowl.
• Slowly drizzle buttermilk over flour-butter mixture (to evenly distribute) while stirring with a fork. Stop stirring when dough begins to form but mixture is still crumbly. Transfer to center of a parchment-lined baking sheet. Gather dough with your hands, pressing firmly to bind, and flatten it into a 6-by-10-inch rectangle. Lift parchment along a short end of dough and fold in half, forming a 6-by-5-inch rectangle. Turn dough 90 degrees; gently reflatten to 6 by 10 inches. Fold in half again and flatten slightly into a 6-inch square.
• To keep things easy, form the dough on the same tray it's baked on. Cut it into thirds in both directions with a large, sharp knife, to form 9 biscuits. Brush tops with buttermilk. Bake until puffed, golden brown on top, and hollow-sounding when tapped on bottom, 16 to 18 minutes. Transfer to a kitchen towel-lined basket; cover to keep warm. Serve with strawberries or jam and whipped cream.

LEMON POPPY SEED BISCOTTI RECIPE - (4.3/5)

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.

LEMON POPPY SEED BISCOTTI

Steps:

• 1.Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. 2.Combine the flour, sugar, ground almonds, baking powder and baking soda. 3.Combine the lemon peel, poppy seeds, egg, egg whites and lemon juice. Add the dry mixture and mix well. Form the dough into 2 logs. 4.Place logs onto the prepared baking sheet. Bake at 350 degrees F (175 degrees C) for 30 minutes. Let cool slightly and cut diagonally into 1/2 inch slices. Bake slices another 8 to 10 minutes until dry. Cool completely and store in an airtight container. * Drizzle with white chocolate.