Biscotti are my favorite “grown-up” cookie as they are the perfect balance of sweet indulgence and sophisticated snack.
Though they look quite fancy, they are actually one of the simplest desserts to make. No special equipment is needed; just a mixing bowl and spoon, a baking sheet and some parchment paper.
Biscotti, which means “twice baked” are most known for their texture. The perfect biscotti should have a serious crunch to it but not be tooth breaking hard. This can be achieved by letting the biscotti cool between turns in the oven. I like to let mine sit for twenty minutes before slicing them and baking them for the second time. This method has never failed me, and always results in the most perfectly textured cookie.
Because I am conscientious of what I serve my family, I created a recipe that calls for a mix of organic whole wheat and almond flour and only 1/2 cup of organic cane sugar. The unusual lemon poppy seed flavoring was inspired by my boyfriend, who loves the combination. I have to say, this is one of the best cookies I have ever made. It’s sweet and tangy, crunchy and crumbly, and altogether perfect. I will be making a big batch for our new years eve celebration, and I urge you to consider doing the same.
Wishing you all a joyful new years!
- 1/2 cup of poppyseeds
- 1/2 cup unsalted butter, very soft (feel free to use coconut oil instead)
- 1/2 cup of organic cane sugar
- 2 large eggs
- 2 tbsp. vanilla extract
- zest of 2 lemons
- 1 cup of organic whole wheat baking flour
- 1 cup of almond flour
- 1 1/2 tsp. baking powder
- 1/4 tsp. salt
Instructions for Biscotti:
- Preheat oven to 350 degrees F and line a baking sheet with parchment paper
- In a mixing bowl, cream butter until light and fluffy with a whisk or fork. Slowly add the sugar and beat until fluffy. Scrape down the sides of the bowl. Add the eggs and beat until mixture is smooth. Mix in the vanilla extract. Add the flour, baking powder, and salt. Mix until just combined. Using a spoon, stir in the poppy seeds and the lemon zest and juice of 1/2 a lemon.
- On a lightly floured surface, dived the dough into two equal parts. Shape each portion into a log about the length of your prepared baking sheet and about 2 inches in diameter. Set the logs on a baking sheet, spacing them about 2 inches apart.
- Bake the logs until they are set to the touch and lightly browned on top, about 25 minutes. Let the rolls cool on the baking sheet for twenty minutes and then transfer to a cutting board and cut on the diagonal into slices about 2 1/2 inches wide and 1/2 inch thick. Return the slices cut side down to the baking sheet. Bake the cookies until the edges are lightly toasted 7-10 minutes longer. Let the cookies cool completely on a wire rack.