Lemon-Poppy Seed Biscotti

1. 1

   In large mixing bowl beat butter or margarine with an electric mixer on medium to high speed about 30 seconds or until softened.

2. 2

   Add sugar, shredded lemon peel, poppy seed, baking powder, baking soda; beat until combined.

3. 3

   Add eggs; beat until combined.

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 9x1 1/2-inch rolls.

8. 8

   Place rolls on ungreased cookie sheet, flattening each slightly.

9. 9

   Bake in a 375F (190C).

10. 10

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

11. 11

    Cool on cookie sheet on a wire rack for 1 hour.

12. 12

    Cut each roll crosswise into 1/2-inch thick slices.

13. 13

    Arrange the slices flat about 4 inches apart on the cooled cookie sheet.

14. 14

    Bake in a 325 degrees oven for 8 minutes more or until surfaces are crisp and light brown.

15. 15

    Remove biscotti from cookie sheet; cool on a wire rack.

* Per serving · 4 servings · Values may vary.

No additional tips available.