Almond Lemon Poppy Seed Biscotti

I’ve tried a lot of biscotti in my day {Chocolate Hazelnut Orange or Sun Dried Tomato anyone?}, but somehow this is the 1st time I’ve tried a lemon flavored one. It didn’t disappoint. So now I’ve had to add it to my list of favorite biscotti flavors {it’s as long now as a child’s Christmas wish list!}. Let me know what you think if you try it.

Ingredients

2 cups all-purpose flour
3/4 cup cornmeal
1 1/2 teaspoons baking powder
1 teaspoon salt
2 teaspoons poppy seeds
1 cup sugar
3 large eggs
3 tablespoons grated lemon zest (from about 3 to 4 lemons)
3/4 cup coarsely chopped whole almonds

Directions

Preheat oven to 325 degrees. Line a large baking sheet with parchment paper {I use a Silpat. It’s the only way to go!}. In a medium mixing bowl, whisk together the flour, cornmeal, baking powder, and salt. In a separate bowl, beat the sugar and eggs for 3 minutes with an electric mixer or the whisk attachment on a stand mixer. Mix in the lemon zest, flour and poppy seeds, and beat until blended {the dough should be sticky}. Stir in the almonds. Let the dough rest for 5 minutes. Divide dough in half and move dough to the baking sheet. Dampen hands and then form into two 9 x 3 inch logs. Bake for 35 minutes until slightly browned. Cool for 5 minutes before using a serrated knife to cut the logs crosswise into 3/4-inch-thick diagonal slices. Return cut biscotti to baking sheet, spacing apart so sides aren’t touching. Bake an additional 20 minutes or until light golden brown. Cool completely before serving or storing in an airtight container.

If you’re as obsessed with biscotti as I am, you’ll love this Biscotti recipe book! It’s my favorite.