I love lemon in baked goods—its bright, clean flavor lifts simple pastries and adds a refreshing contrast to sweet, buttery textures.
Lemon bread, lemon coconut donuts, lemon poppy seed muffins, lemon sweet rolls, and now lemon poppy seed biscotti make regular appearances in my kitchen. These biscotti are crisp, subtly sweet, and full of lemon aroma from the zest and juice. They also pair wonderfully with coffee, tea, or a drizzle of melted chocolate if you prefer a richer treat.
Biscotti are deceptively simple to make. The dough comes together quickly on the counter, and the oven does most of the work to develop that classic twice-baked crunch. Because biscotti store well, they make an excellent make-ahead gift or a convenient snack to have on hand throughout the week.
Mmmm—you can certainly dip these in chocolate, but they are delightful plain or with a light glaze if you prefer a softer finish.
If you serve homemade biscotti to friends or coworkers, they may think you went to extra effort—yet the method is straightforward and forgiving. Below is a clear, easy-to-follow lemon poppy seed biscotti recipe, followed by tips for success, storage, and simple variations.
Lemon Poppy Seed Biscotti
Ingredients
- 1 tbsp lemon zest
- 6 tbsp sugar
- ¼ cup unsalted butter, melted
- ¾ tbsp lemon juice
- ¼ tsp vanilla extract
- 1 tbsp poppy seeds
- 2 large eggs
- 1 cup plus 6 tbsp flour
- ¾ tsp baking powder
- ⅛ tsp salt
Instructions
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In a large bowl, combine the lemon zest and sugar. Stir in the melted butter, lemon juice, vanilla, and poppy seeds until evenly mixed. Whisk in the eggs until the mixture is smooth.
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Add the flour, baking powder, and salt. Mix gently until the dough comes together; avoid overmixing.
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Gather the dough into a ball in the bowl. Cover and refrigerate for 30 minutes to firm up, which makes shaping easier.
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Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
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Shape the chilled dough into a loaf roughly 10 inches long by 4 inches wide with rounded ends. Place it on the prepared baking sheet and bake for 22 minutes, or until golden. Remove from the oven and let it rest for 15 minutes so it firms up for slicing.
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Using a serrated bread knife, cut the loaf into 1-inch slices. Arrange the slices cut-side down on the baking sheet. Bake for 7–9 minutes, then flip each slice and bake another 7–9 minutes until crisp and lightly browned. Adjust time for your oven and preferred level of crunch.
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Let the biscotti cool completely on a wire rack. Store in an airtight container at room temperature for up to two weeks, or freeze for longer storage.
Notes
Tips: For extra lemon aroma, zest the lemon before juicing and reserve a little extra zest to sprinkle on top before the first bake. If you prefer a softer biscotti, reduce the second bake by a few minutes; for extra crispness, bake a little longer. To add variety, dip one end of each cooled biscotti in melted dark or white chocolate and let set on parchment.
Serving: These biscotti are ideal for morning coffee, afternoon tea, or packaged as a homemade gift. They pair especially well with citrus-forward teas and medium-roasted coffees.
Storage: Keep biscotti in an airtight container at room temperature for up to two weeks. For longer storage, freeze in a sealed bag for up to three months. Thaw at room temperature before serving.
Nutrition
Carbohydrates: 14 g |
Protein: 2 g |
Fat: 5 g |
Saturated Fat: 3 g |
Cholesterol: 41 mg |
Sodium: 64 mg |
Fiber: 1 g |
Sugar: 6 g
Nutrition Disclosure
All nutritional values are approximate and provided as a courtesy. Changing ingredients or portion sizes will alter estimated nutritional calculations.