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lemon-poppy-seed-biscotti-recipe

Lemon Poppy Seed Biscotti

This recipe is gluten free.
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Preparation Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Course: Dessert
Cuisine: Italian
Servings: 8 servings
Calories: 200 kcal

Ingredients 

Biscotti Ingredients

  • 2 cups Gluten-free flour
  • 1 cup Sugar
  • ½ cup Butter, softened
  • 2 large Eggs
  • 1 tablespoon Lemon zest
  • 1 tablespoon Poppy seeds
  • 1 teaspoon Baking powder
  • 1 teaspoon Vanilla extract
  • ¼ teaspoon Salt

Instructions 

  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, cream together the butter and sugar until light and fluffy.
  3. Add the eggs one at a time, beating well after each addition. Mix in the lemon zest and vanilla extract.
  4. In another bowl, whisk together the gluten-free flour, baking powder, salt, and poppy seeds. Gradually add to the wet ingredients, mixing until just combined.
  5. Divide the dough in half and shape each half into a log about 12 inches long and 2 inches wide. Place the logs on a baking sheet lined with parchment paper.
  6. Bake for 25-30 minutes, or until the logs are golden brown. Remove from the oven and let cool for 10 minutes.
  7. Reduce the oven temperature to 325°F (165°C). Using a serrated knife, slice the logs diagonally into ½-inch thick slices. Place the slices cut side down on the baking sheet.
  8. Bake for an additional 10-15 minutes, or until the biscotti are crisp and golden. Cool completely on a wire rack before serving.

Nutritional Value

Calories: 200kcal | Carbohydrates: 30g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 40mg | Sodium: 100mg | Potassium: 50mg | Fiber: 1g | Sugar: 15g | Vitamin A: 200IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg

Keywords

Gluten-Free
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