Lemon Poppy Seed Biscotti is a Classic Italian Cookie that is perfect when dunked in coffee or tea! Biscotti means 'twice-baked', which is what makes these cookies crisp and delicious!
What is Biscotti?
Biscotti is an Italian cookie that is baked as a loaf, sliced, and then baked again to dry out the cookie. This method of baking it twice is where the cookie gets its name - biscotti literally means 'twice-baked'.
Biscotti is traditionally dunked in Vin Santo, a sweet dessert wine, or in coffee. I also love it with dunked in tea. This Lemon Poppy Seed Biscotti perfectly compliments a cup of Earl Grey Tea!
How do you make Lemon Poppy Seed Biscotti?
Biscotti is one of the easiest cookies to make!
The batter is mixed by hand to minimize the formation of gluten in the dough. This ensures that the cookie is tender and crumbly - the perfect biscotti!
To make Lemon Poppy Seed Biscotti:
- Mix the dry ingredients together in a medium bowl. Use a whisk to ensure that all of the ingredients are well incorporated.
- Next, mix the eggs, oil, and lemon zest together until well incorporated.
- Add the dry ingredients to the wet ingredients and stir just until combined.
- Turn the dough out onto a lined baking sheet. With well-floured hands, shape the dough into a rectangle.
- Bake the dough for about 25 minutes.
- Remove from the oven and allow to cool for about 5 minutes. Cut the loaf into strips (I find a serrated knife to be the best for this) and turn the dough strips onto thier sides.
- Bake again for about 10 minutes.
- Flip over and bake for another 10 minutes.
- Allow the biscotti to cool completely.
- Make a lemon drizzle and drizzle over the cooled biscotti. Sprinkle on some poppy seeds.
The recipe is easy to double or triple if you need more cookies! You can also slice the biscotti thinner for more cookies. Thinner bixcotti will require a shorter bake time.
How long does Biscotti keep?
Biscotti keeps well when stored airtight for up to two weeks! That makes biscotti the ultimate make ahead treat!
Biscotti also freezes exectionally well. Do not glaze the cookies before freezing. Thaw the cookies at room temperature overnight and then glaze if desired.
How to Store Biscotti
To make Lemon Poppy Seed Biscotti last as long as possible, always keep it stored in an air tight container at room tempature. Humidity can make biscotti become soft so store tightly in a lidded container or ziploc bag!
To store in the freezer, place parchment between each cookie, and wrap with cling film. Then store the entire bundle in a freezer bag for up to three months.
Make sure that you label them before they go into the freezer!
What to Serve with Biscotti
Biscotti is the type of cookie that is great for breakfast, lunch, dinner, or snack! It is not overly sweet and is made for dunking!
The lemon flavor in this biscotti pairs perfectly with Earl Grey Tea so that is my preferred beverage for dunking. But Biscotti is incredible when dipped in a cup of coffee or wine as well!
Serve biscotti along side other cookies for variety. You'll find that people flock to this Italian treat!
Other Recipes to Try!
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Lemon Poppy Seed Biscotti
Equipment
- Baking Sheet
- Non-stick mat or parchment
- Knife
Ingredients
- 1 ⅛ cups all-purpose flour
- ½ cup granulated sugar
- ½ teaspoon baking powder
- 1 tablespoon poppy seeds
- ¼ teaspoon salt
- 2 tablespoons olive oil
- 2 whole large eggs lightly beaten
- 2 Zest of two lemons
For the Drizzle
- 1 cup powdered sugar
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to 350F.
- In a large bowl, combine the dry ingredients. In a small bowl, combine the oil, eggs, and lemon zest. Add egg mixture to the dry mixture and mix until just combined. DO NOT OVERMIX.
- Shape into a flat rectangle on a parchment-lined or silpat-lined baking sheet. The rectangle should be about 5x7 inches.
- Bake for 25 minutes. Let cool slightly and then cut into 12 slices. (I cut off the ends and snack on those right away!) Lay the slices on their sides on the lined baking sheet.
- Reduce oven to 300F and bake slices for 10 minutes. Flip the biscotti and bake another 10 to 12 minutes until crisp but not browned. Remove to a cooling rack and leave to cool completely.
- In a bowl, whisk together the powdered sugar and the lemon juice until smooth and thin enough to drizzle. If it is too thick, add a tiny bit more lemon juice. If it is too thin, add a little powdered sugar. Drizzle over the cooled biscotti and allow to set until dry.
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