Flecked with bright Meyer lemon zest and dotted with poppy seeds, these golden biscotti are what I reach for when I’m craving an addictive crunch. I usually find myself in that situation around 3:00 every afternoon, when a little snack is needed to offset the vat of coffee (ok, cup) I’ve inhaled.

Meyer Lemon & Poppy Seed Biscotti | Tutti Dolci

Equally good with tea, the citrus adds nice floral notes to the cookies. For another variation, swap the poppy seeds with a half cup chopped almonds.

Meyer Lemon & Poppy Seed Biscotti | Tutti Dolci

Meyer Lemon & Poppy Seed Biscotti
2 Tbsp Meyer lemon zest
3/4 cup sugar
1/2 cup unsalted butter, melted
1 1/2 Tbsp Amaretto
1 1/2 Tbsp Meyer lemon juice
1/2 tsp vanilla extract
2 Tbsp poppy seeds
3 large eggs
2 3/4 cups flour
1 1/2 tsp baking powder
1/4 tsp salt

Place Meyer lemon zest and sugar in a food processor and pulse for 1 minute. Combine lemon-sugar, butter, Amaretto, lemon juice, vanilla, and poppy seeds in a large bowl, stirring until smooth. Whisk in eggs one at a time. Stir in flour, baking powder, and salt just until incorporated; cover dough and chill for 30 minutes.

Preheat oven to 350°F and line a large baking sheet with parchment paper. Using moistened hands, shape dough into 2 (10-by-4-inch) loaves on prepared baking sheet. Bake for 22 minutes or until pale golden. Transfer loaves to a wire rack and cool for 15 minutes.

Using a serrated knife, cut loaves into 1/2-inch slices. Place slices cut side down on baking sheet; bake 9 minutes. Turn slices over and bake for 9 minutes more or until golden. Cool completely on wire racks. Store at room temperature in an airtight container up to a week (if biscotti soften slightly in storage, crisp briefly in a warm oven).

Yield – 30 biscotti
Calories – 100 (per biscotto)
Carbs – 14

Hi, I’m Laura and welcome to Tutti Dolci, a baking and desserts blog celebrating all things sweet. Featuring beautiful, approachable recipes for everyday and entertaining, I love to put my own twist on classic desserts and inspire a passion for baking.

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32 comments

  1. Oh!! Beautiful and delicious with the meyer lemon zest/juice and the Amaretto. Fantastic, Laura! I better start using my Meyer lemons, already! 🙂

  2. A little burst of fresh lemon with some crunch is just what we need after the holidays. I love that you used Meyer lemons in your poppy seed biscotti! And, you are so right…perfect with coffee or tea…and, ideal for spring holidays and special occasions. Pinning and will definitely make!

  3. A cup of steaming hot coffee with a Meyer Lemon Poppy Seed Biscotti sounds so scrumptious right now! What a wonderful treat to look forward to in the afternoon.

  4. Laura, you know how I love your biscotti. These are pretty and I’m sure they are delicious. The first lemon-poppyseed dessert I ever made was a lemon-poppyseed cake from one of Mollie Katzen’s books – either her original Moosewood cookbook or The Enchanted Broccoli Forest. It’s become a classic combination. Too bad the deadline for the biscotti book has passed; otherwise I’d ask you to share this recipe, too!

  5. Singular form for Biscotti is biscotto (just learned from your calorie note)! I was always curious about that. Anyway, I love biscotti!!!! Homemade is even better. I’ve only had lemon/poppy seed combination for bread and muffins. Biscotti sounds delicious!

  6. I love these crunchy biscotti.The lemon scent and the poppy seeds make them very tasty! In Spain we have a similar cookie named “carquinyoli” (with almonds or different types of nuts, usually) Basically is the same biscotti than the Italian “cantuccini”: a crisp golden cookie, perfect to dip in a cup of coffee (or in a glass of cherry 🙂

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