Lemon Poppyseed Biscotti

I love lemon. I love biscotti. And I LOVE this recipe.

I think it came from Better Homes and Gardens magazine. I'm not quite sure what to say about this recipe because it was DELICIOUS pretty easy for a biscotti recipe. Usually biscotti dough is super sticky and hard to work with, but the dough from this recipe was very easy to handle. Unlike my Cranberry Almond Biscotti which turns out more scone-like (but still yummy), this recipe was true to biscotti form - light and crunchy.

If I liked tea, I be this would be very good with a side of hot tea. :)

Ingredients:

Biscotti:

• 1/4 c. butter, softened
• 1/2 c. sugar
• 1/4 tsp. baking soda
• 1/4 tsp. baking powder
• 1/4 tsp. salt
• 1 egg  + 1 egg white
• 2 tsp. lemon juice
• 1 tbsp. lemon zest
• 1 tsp. vanilla
• 2 c. flour
• 2 c. poppy seeds
• Melted butter and  coarse sugar for topping

Glaze:

• 1 c. powdered sugar
• 1/2 tsp. vanilla
• 1 tbsp. lemon juice
• 1 tbsp. milk

(Note: Add more lemon juice or milk to achieve desired consistency.)

Directions

1. Preheat oven to 350 degrees.
2. Using mixer, beat butter on high for 30 seconds. 
3. Add sugar, basking soda, baking powder, and salt. Then add egg, egg white, lemon juice, lemon zest, and vanilla. 
4. Add flour and poppy seeds. Mix to combine.
5. Prepare two 7" x 2" logs on parchment lined baking sheet. Brush with melted butter and sprinkle with coarse sugar.
6. Bake for 25 minutes or until inserted toothpick comes out clean.
7. Allow biscotti to cool for 10 minutes before cutting into slices. Place slices on baking sheet, cut side down, and bake for another 10 minutes or until lightly browned.
8. Let cool and drizzle with glaze.