LEMON POPPY SEED BISCOTTI

Recommended by my friend and former roommate (one year by chance, and one year by choice!), who makes biscotti a regular breakfast decision.

It seems ironic that the website that supplies the recipe is Lord Byron’s Kitchen, as he was famously known to have a suspected eating disorder, and was probably body dysmorphic.

In any case, cookies look good, and I will try them as soon as I buy flour.

Today was a pyjama day, but tomorrow I will get dressed, and make it to the store!

LEMON POPPY SEED ALMOND BISCOTTI

COURSE: BRUNCH, DESSERT, SNACK

CUISINE: NORTH AMERICAN

 

PREP TIME: 15MINUTES MINUTES

COOK TIME: 55MINUTES MINUTES

TOTAL TIME: 1HOUR HOUR 10MINUTES MINUTES

SERVINGS: 12 SERVINGS

 

CALORIES: 289KCAL

AUTHOR: LORD BYRON'S KITCHEN

Sweet, tart, and a whole lot of fresh lemon flavour is what makes this Lemon Poppy Seed Almond Biscotti so delicious. Perfect for dunking in an afternoon hot drink!

INGREDIENTS

• 2 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 tablespoon poppy seeds
• 3 large eggs
• 1 cup sugar
• 1/2 cup butter, softened
• 2 whole lemons, zested and juiced
• 1 teaspoon lemon extract
• 1 cup whole blanched almonds
• 1 cup confectioner's sugar
• 3 teaspoons lemon juice

INSTRUCTIONS

• Preheat oven to 325°F. Line a baking sheet with parchment paper. Set aside.
• In a large mixing bowl, sift the flour, baking powder, and salt together. Next, wish in the poppy seeds.
• In a separate bowl, beat together the eggs, sugar, and butter until light and fluffy - about 5 minutes. 
• Add the lemon zest and lemon extract to the butter mixture. Beat well to incorporate.
• Transfer the flour mixture to the butter mixture. Beat on low until just combined.
• Stir in the blanched almonds.
• Form the dough into a long log on the baking sheet. The dough log should measure 6" wide by 12" long. (Dust hands with flour if dough it too sticky to form into a log.)
• Bake for 30 minutes. Remove from oven and place baking sheet onto a wire cooling rack for 5 minutes.
• Gently transfer the log to a cutting board. Slice across the log to get slices of 3/4 inch thick.
• Lay the slices, cut side down on the baking sheet. Return to oven and bake for 12 minutes. Turn over each slice and bake for 12 more minutes.
• Remove from oven and allow to cool on a wire cooling rack.
• When completely cool, whisk the confectioner's sugar with 2-3 teaspoons of lemon juice until smooth.
• Drizzle over cooled biscotti or dunk the tops into the glaze. Sprinkle iced biscotti with extra poppy seeds if desired. Allow the glaze to set and harden before serving or storing.

NOTES

Lemon extract is used in the biscotti dough rather than lemon juice.  The extract is much more concentrated, ensuring a good amount of lemon flavour.  

NUTRITION

Calories: 289kcal | Carbohydrates: 50g | Protein: 7g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 47mg | Sodium: 116mg | Potassium: 185mg | Fiber: 2g | Sugar: 27g | Vitamin A: 68IU | Vitamin C: 1mg | Calcium: 75mg | Iron: 2mg

www.lordbyronskitchen.com