Yesterday I made my lemon poppy seed biscotti. The recipe below makes about 12-14 biscotti.
Lemon Poppy Seed Biscotti
1½ cups of all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
4 tablespoons softened unsalted butter and 4 tablespoons good quality shortening (*See Note below.)
½ cup of sugar plus 2 tablespoons
2 large eggs
½ teaspoon lemon oil or 2 teaspoons lemon extract
¼ teaspoon vanilla extract
4 drop of yellow liquid food coloring (optional)
2 teaspoons of poppy seeds
1. Preheat oven to 350°F. Grease a large baking sheet or biscotti pan.
2. Combine the flour, baking soda, and salt into a small bowl.
3. In a large bowl of an electric mixer, beat the softened butter and shortening until light and creamy-scraping down edges of bowl with a rubber spatula. Beat in the sugar until fluffy. Beat in the eggs one at a time. Beat in the lemon oil and vanilla. Stop mixer, add the four drops of food coloring, and beat until blended in. On low speed, beat in the flour mixture a small amount at a time until combined. Hand stir in the poppy seeds.
4. Drop the dough onto prepared baking sheet like a log. Form into 12 by 4-inch log. Using a spatula form the dough into a 12 by 4-inch log. Smooth the side and top as you go along. This will take some time to form and get the right shape and length. Bake for 25-30 minutes until the log is lightly browned and firm when pressed lightly in the middle (use the toothpick test in the middle if you wish).
5. Remove from oven, but do not turn off oven. Let log cool for 10 minutes before you removing it from the sheet pan. Slide or place the log onto a cutting board. Slice on the diagonal with a bread knife into ½-inches slices. Lay the biscotti on the baking sheet. Bake for 10 minutes on each side, or until the biscotti are lightly toasted. Transfer to wire rack to cool.
*Note: You can use 8 tablespoons of just unsalted butter, or 8 tablespoons of just shortening if you wish instead of the half and half combo of butter and shortening.