Poppy Seed Orange Biscotti Recipes

LEMON POPPY SEED BISCOTTI

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Combine the flour, sugar, ground almonds, baking powder and baking soda.
• Combine the lemon peel, poppy seeds, egg, egg whites and lemon extract. Add the dry mixture and mix well. Form the dough into 2 logs.
• Place logs onto the prepared baking sheet. Bake at 350 degrees F (175 degrees C) for 30 minutes. Let cool slightly and cut diagonally into 1/2 inch slices. Bake slices another 8 to 10 minutes until dry. Cool completely and store in an airtight container.

LEMON POPPYSEED BISCOTTI

Steps:

• Combine the lemon zest and sugar in a large bowl. Add in the melted butter, lemon juice, vanilla, and poppy seeds, combine. Whisk in the eggs.
• Add in the flour, baking powder and salt and mix until just combined.
• Gather the dough into a ball inside the bowl, cover and refrigerate for 30 minutes.
• Preheat the oven to 350 degrees F and line a baking sheet with a silpat or parchment paper.
• Shape the dough into a 10 inch by 4 inch loaf with rounded ends. Bake for 22 minutes or until golden in color. Remove the loaf from the oven and let it stand for 15 minutes.
• Use a bread knife to cut the loaf into 1 inch slices. Put the slices back on the baking sheet, cut side down. Bake for 7-9 minutes. Turn the slices onto the other side, bake for 7-9 minutes.
• Cool the biscotti on a wire rack. Enjoy and store in an airtight container.

LEMON GINGER POPPY SEED BISCOTTI

Steps:

• Preheat oven to 325 degrees F. Line a cookie sheet with parchment paper. Set aside.
• In a large bowl, beat together butter, sugar, honey and lemon zest until well combined, scraping the sides of the bowl as needed. Add ginger and vanilla extract and mix again. Add eggs one at a time, beating well after each addition.
• In another bowl, add flour, poppy seeds, baking powder and salt. Stir with a whisk to combine.
• Add half the flour mixture to the butter mixture and mix just until combined. Repeat with the other half of the flour mixture. (You may need to use a spatula to stir up and mix any dry batter from the bottom of the bowl.) Divide the batter into 2 equal size balls with your hands.
• Lightly flour your countertop. Form each ball of dough into a 12-inch log, then place lengthwise on the prepared cookie sheet, approximately 3 inches apart. Press down on the log slightly to flatten the top so it is about 3-inches wide.
• Bake for 30 minutes or until lightly golden on top and slightly firm to the touch. Remove cookie sheet from the oven and allow to cool for 10 minutes.
• Lower the oven temperate to 300 degrees F.
• Once cooled for 10 minutes, with a large spatula, carefully transfer the logs to a cookie sheet. Line your cookie sheet with a clean piece of parchment paper.
• Using a serrated knife, slice the logs into ½-inch slices. (You can cut the biscotti straight across the log for mini biscotti, or diagonally for longer biscotti.)
• Place each slice upright and slightly apart onto the parchment lined baking sheet. Bake for 25 minutes until slightly dry. Move to a cooling rack to cool completely.
• Once cooled, make the glaze. In a small bowl, whisk together confectioner's sugar, lemon zest and lemon juice. Drizzle the glaze over the cooled biscotti. Allow the glaze to set up for about 15 minutes before serving or storing in an air tight container for up to 1 week.

ORANGE POPPY SEED BISCOTTI

Steps:

• Preheat oven to 350 degrees.
• Combine the dry ingredients (flour, sugar, ground almonds, poppy seeds, baking powder and baking soda) together in a bowl.
• Combine the zest, egg, egg whites and extract in a second bowl. Add the dry mixture and mix well. Form the dough into 2 logs each 8-9 inches long.
• Place logs onto a cookie sheet lined with parchment paper. Bake for 30 minutes. Let cool slightly and cut diagonally into 1/2 inch slices. Put cut slices soft sides down back on the cookie sheets and bake slices another 8 to 10 minutes until dry.
• Cool completely and store in an airtight container.