Lemon-Poppy Seed Biscotti

Surely you've all tried biscotti from your local coffee shop, you know those thin, crumbly, flavorless sticks twigs.  This recipe is not like that - at all.  These cookies are really easy to make and have a really good taste to them.  I especially like the little bursts of the poppyseeds and the fresh lemon zest. 

Lemon-Poppy Seed Biscotti

¼ cup butter, softened

½ cup white sugar

¼ tsp baking soda

¼ tsp baking powder

¼ tsp salt

1 egg

1 egg white

2 tsp lemon juice

1 tsp vanilla

2 cups all-purpose flour

2 tbsp poppy seeds

1 tbsp lemon zest

Coarse sugar

Directions

Preheat the oven to 350 degrees F.

Using a stand mixer or a hand mixer, beat the butter on high for half a minute.  Add the sugar, baking soda, baking powder and salt.  Mix to combine, scraping down the sides of the bowl.  Add the egg, egg white, lemon juice, lemon zest and the vanilla.  Add the flour and poppy seeds and mix in.  You may need to use you hands to get the last bit of flour incorporated into the dough.

Half the dough and shape each piece into a 7 x 2 inch log.  Place the logs on a pan lined with parchment and sprinkle with coarse sugar.
Bake for 25 minutes or until a toothpick inserted comes out clean. 

Let the logs cool for 10 minutes and then using a serrated knife cut on a diagonal into ½ inch slices.  Place the slices cut side down back on your baking pans and place back in the oven to cook for a further 10 minutes or until they are lightly browned. 

Let cool and drizzle with white or dark chocolate if desired.