Lemon Poppy Seed Biscotti

1. 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. 2

   Add lemon zest, poppy seeds, lemon extract, baking powder, and baking soda and mix until combined.

3. 3

   Add the eggs and mix.

4. 4

   Beat in as much of the flour as you can with the electric mixer.

5. 5

   Using a wooden spoon, stir in any remaining flour.

6. 6

   Divide dough in half.

7. 7

   Shape into two 7 x 3 inch rolls.

8. 8

   Place rolls on an ungreased cookie sheet (use a baking stone!), flattening each slightly.

9. 9

   Bake in a 375u00b0F oven about 20 minutes or until a wooden toothpick inserted in the center comes out clean.

10. 10

    Cool on cookie sheet on a wire rack for 30 minutes.

11. 11

    Cut each roll crosswise into 1/2 inch thick slices using a serrated knife.

12. 12

    Arrange the slices flat on the cooled cookie sheet.

13. 13

    Bake in a 325u00b0F oven for 8 minutes; turn slices and bake about 5 minutes more or until surfaces are crisp and light brown.

14. 14

    Remove biscotti from cookie sheet (baking stone); cool on a wire rack.

* Per serving · 4 servings · Values may vary.

No additional tips available.