Citrus Poppy Seed Biscotti


I have always wanted to attempt making biscotti, but never got around to it. Last month I finally gave it a try on a chilly afternoon. This twice-baked cookie was just the thing to bring some extra warmth to the house. It went down perfectly with a hot cup of tea.

These cookies turn out crispy with a nutty undertone from the poppy seeds and a tang from the lemon. The frosting is composed of just powdered sugar and lemon juice, the perfect marriage between tangy and sweet. My husband loves crispy cookies and prefers his desserts not overly sweet, so this biscotti did just the trick for him.

This recipe was inspired by The Baker’s Daughter.

Citrus Poppy Seed Biscotti
Serves: 24
  • ¼ cup butter, softened
  • ½ cup white sugar
  • ¼ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 large egg
  • 1 large egg white
  • 2 teaspoons lemon juice
  • 1&1/2 teaspoons pure vanilla extract
  • 1 Tablespoon orange peel
  • 2 cups all-purpose flour
  • 1 Tablespoon poppy seeds
  • additional white sugar for rolling
  • 1 cup powdered sugar
  • several teaspoons lemon juice
  1. Preheat oven to 350 degrees. Line a cookie sheet with silpat or parchment paper.
  2. In a stand mixer, beat together the butter and sugar until combined. Add the baking powder, baking soda, and salt, beating again.
  3. Add the egg, egg white, lemon juice, vanilla, and orange peel. Beat on high speed until fluffy.
  4. Add the flour and poppy seeds. Beat on low speed until combined.
  5. Separate the cookie dough into two equal sections. Roll each section into a log, about 8 inches long. Sprinkle the tops of the logs generously with more white sugar, and roll to cover all sides. Bake for 15-20 minutes, or until a toothpick inserted in the centers of the logs comes out clean. (Mine took 19 minutes). Remove to a wire rack and let cool for 10 minutes.
  6. Using a serrated knife, cut the logs into diagonal slices, about ½ inch thick. Lay the slices back down on the lined cookie sheet and bake for an additional 10 minutes or until lightly browned. Let cool on wire racks.
  7. To make glaze, combine powdered sugar and lemon juice until of desired consistency. Using a fork, drizzle glaze over cookies.

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