Lemon Poppy Seed Biscotti
Starting from the classic biscotti recipe, I've developed a real fascination with these wonderfully simple yet incredibly delicious biscuits. I often prepare a double batch of any variation, especially since you can experiment with the flavors to create new recipes with intriguing tastes, adaptable for even the fussiest family members.
The combination of lemon and poppy seeds (a hint of rum also works well...) is outstanding in my opinion and deserves recognition. Everyone loved the biscuits, and I am archiving the recipe right now and encourage you to try it with confidence!
In a large bowl, combine 300g flour, 10g baking powder, 100g poppy seeds, 200g sugar, a pinch of salt, and the grated zest of one lemon.
Mix well using a spoon or mixer.
Add 2 eggs, 60g melted butter, vanilla or lemon extract, and rum extract, then mix well again with a mixer or by hand.
The dough should be dense, pliable, and not sticky.
If necessary, you can adjust the consistency by adding a bit more flour (if too soft) or melted butter (if too stiff).
Lightly flour the work surface, transfer the dough from the bowl, and divide it into two equal pieces.
Shape each piece into a roll matching the length of the baking tray.
Place these rolls on a baking sheet lined with parchment paper, keeping some space between them.
Gently flatten them with your palms to about 1 cm thickness.
Bake in a preheated oven at 200 degrees Celsius for 30 minutes.
After baking, remove the tray from the oven, let it rest for 5 minutes, then transfer one piece to a wooden board and slice it diagonally into 1.5cm wide slices.
Ensure the knife is sharp and cut with firm motions without crushing the slices.
Arrange the slices on the tray with the cut side up.
Bake again at 200 degrees Celsius for an additional 10 minutes until lightly browned.
Allow them to cool for 10 minutes and enjoy with family.
Bon appétit!
