Lemon Poppy Seed Biscotti

Total Time: 28 mins Preparation Time: 20 mins Cook Time: 8 mins

Ingredients

• 1/3 cup butter
• 2/3 cup sugar
• 1 liter tbsps finely chopped lemon zest
• 1 1/2 tablespoons poppy seeds
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon lemon extract
• 2 eggs
• 2 1/2 cups all-purpose flour

Recipe

• 1 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.
• 2 add lemon zest, poppy seeds, lemon extract, baking powder, and baking soda and mix until combined.
• 3 add the eggs and mix.
• 4 beat in as much of the flour as you can with the electric mixer.
• 5 using a wooden spoon, stir in any remaining flour.
• 6 divide dough in half.
• 7 shape into two 7 x 3 inch rolls.
• 8 place rolls on an ungreased cookie sheet (use a baking stone!), flattening each slightly.
• 9 bake in a 375°f oven about 20 minutes or until a wooden toothpick inserted in the center comes out clean.
• 10 cool on cookie sheet on a wire rack for 30 minutes.
• 11 cut each roll crosswise into 1/2 inch thick slices using a serrated knife.
• 12 arrange the slices flat on the cooled cookie sheet.
• 13 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.
• 14 remove biscotti from cookie sheet (baking stone); cool on a wire rack.