Meyer Lemon & Poppy Seed Biscotti

By XrayKim

Ingredients

• 2 Tbsp Meyer lemon zest
• 3/4 cup sugar
• 1/2 cup unsalted butter, melted
• 1 1/2 Tbsp Amaretto
• 1 1/2 Tbsp Meyer lemon juice
• 1/2 tsp vanilla extract
• 3 Tbsp poppy seeds
• 3 large eggs
• 2 3/4 cups flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt

Preparation

Step 1

Place Meyer lemon zest and sugar in a food processor and pulse for 1 minute. Combine lemon-sugar, butter, Amaretto, lemon juice, vanilla, and poppy seeds in a large bowl, stirring until smooth. Whisk in eggs one at a time. Stir in flour, baking powder, and salt just until incorporated; cover dough and chill for 30 minutes.

Preheat oven to 350°F and line a large baking sheet with parchment paper. Using moistened hands, shape dough into 2 (10-by-4-inch) loaves on prepared baking sheet. Bake for 22 minutes or until pale golden. Transfer loaves to a wire rack and cool for 15 minutes.

Using a serrated knife, cut loaves into 1/2-inch slices. Place slices cut side down on baking sheet; bake 9 minutes. Turn slices over and bake for 9 minutes more or until golden. Cool completely on wire racks. Store at room temperature in an airtight container up to a week (if biscotti soften slightly in storage, crisp briefly in a warm oven).

Yield – 30 biscotti
Calories – 100 (per biscotto)
Carbs – 14