Ingredients Jump to Instructions ↓

  1. 1/3 cup butter or margarine

  2. 2/3 cup sugar

  3. 4 teaspoons finely shredded lemon peel

  4. 1 tablespoon poppy seeds

  5. 1 teaspoon baking powder

  6. 1/2 teaspoon baking soda

  7. 2 eggs

  8. 2 1/2 cups all-purpose flour

  9. 30 seconds or till softened. Add sugar, shredded lemon peel, poppy seed, baking powder, baking soda; beat until combined. Add eggs; beat till combined. Beat in as much of the flour as you can with the electric mixer. Using a wooden spoon, stir in any remaining flour. Divide dough in half. Shape into two

  10. 9x1 1/2-inch rolls. Place rolls on ungreased cookie sheet, flattening each slightly. Bake in a

  11. 375 oven about 20 minutes or till a wooden toothpick inserted in the center comes out clean. Cool on cookie sheet on a wire rack for 1 hour. Cut each roll crosswise into 1/2-inch thick slices. Arrange the slices flat about 4 inches apart on the cooled cookie sheet. Bake in a

  12. 325 oven for 8 minutes more or till surfaces are crisp and light brown. Remove biscotti from cookie sheet; cool on a wire rack. Makes about 1 cup almond brickle pieces after the flour. Continue shaping and baking as directed. ORANGE-CRANBERRY BISCOTTI : Prepare Lemon-Poppy Seed Biscotti as directed, except substitute finely shredded orange peel for the lemon peel. Omit poppy seed. Stir in

  13. 1/2 cup finely chopped dried cranberries or diced tart red cherries after adding the flour. Continue shaping and baking as directed.


Send feedback