Lemon Poppy Seed Biscotti recipe

Lemon Poppy Seed Biscotti recipe

I love Biscotti, but sometimes it can be bland or too hard.  However, this recipe is neither bland or too hard.  It’s so delicious!!  I love anything lemon and this definitely solves that craving!  It makes a delicious treat with coffee and gifts to give others! ENJOY!

Lemon Poppy Seed Biscotti

Print Recipe


  • 1/2 c granulated sugar
  • zest of one lemon
  • 1 tbsp unsalted butter, melted
  • 3 tbsp vegetable oil
  • 1 large egg, room temperature
  • 1/2 tsp vanilla extract
  • juice of one lemon, divided
  • 1 and 3/4 c + 1 tbsp all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 and 1/2 tbsp poppy seeds
  • EGG WASH: 1 large egg, beaten with lemon juice



Preheat oven to 350 degrees and line a large baking sheet with parchment paper, then lightly flour the baking sheet; set aside.


Place the sugar in a medium size bowl and add the lemon zest and mix together until all of the zest has been incorporated and most if not all of the sugar is pale yellow.


Whisk in the butter, oil, egg, vanilla extract, and 1 tsp of the lemon juice until combined.


Then add in flour, baking powder, salt, and poppy seeds and gently mix with a large wooden spoon or sturdy rubber spatula until everything is combined.


Turn dough out onto lightly floured baking sheet and, with floured hands, pat dough into a rectangle about 1/2" thick, 6" wide, and 7 and 1/2" long.


Make the egg wash using the remaining lemon juice and brush onto the entire rectangle, being sure to get the egg wash on the sides of the dough as well.


Bake for 20-22 minutes or until the top and sides of the slab are lightly browned.


Remove from the oven, but do not turn off the heat and place baking sheet on a wire rack and allow to cool for 10 minutes.


Once the dough is cool enough to touch, cut into 1" thick slices; cut these 1" slices in half, making a perpendicular slice down the entire slab.


Set slices cut sides up on the baking sheet and return to the oven to bake for 8 minutes.


Remove from oven and turn biscotti over and bake the other side for 8 minutes.


Allow to cool for 3 minutes on the baking sheet (cookies will become crunchy as they cool) and transfer biscotti to a wire rack to cool completely.

source: https://freshaprilflours.com/2015/08/10/lemon-poppy-seed-biscotti/


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