Lemon Poppy Biscotti

Lemon Poppy Biscotti

The combination of a lemon zest flavor along with poppy seeds makes this biscotti recipe an uncommon delight. Crunchy, sweet and just the thing for dipping in hot coffee or tea, biscotti keeps perfectly in an air-tight tin for whenever you desire a cheerful treat.




30 mins


45 mins


  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 cup Tate+Lyle® Organic Turbinado Cane Sugar
  • 1/3 cup unsalted butter, room temperature
  • 2 large eggs, room temperature
  • 2 teaspoons lemon zest
  • 1/2 teaspoon lemon extract
  • 1/2 teaspoon almond extract
  • 1/2 cup almonds, sliced
  • 2 tablespoons poppy seeds
  • 1 large egg
  • 1 tablespoon water
  • 2 tablespoons Tate+Lyle® Organic Turbinado Cane Sugar, for garnish


  1. Preheat oven to 375°F. Line cookie sheet with parchment; set aside. In a medium bowl, combine first three ingredients; set aside.
  2. In a large bowl, cream sugar and butter. Slowly add eggs one at a time, scraping down bowl with each addition. Add zest and extracts. Slowly pour in flour mixture, almonds and poppy seeds. Mix until dough forms.
  3. Divide dough into two portions. Shape into two 8 X 2 1/2-inch logs. In a small bowl, mix egg with water to make egg wash. Brush egg wash onto dough and sprinkle with sugar.  Bake 30 minutes or until toothpick inserted comes out clean.
  4. Cool on sheet pan on a wire rack 20 - 30 minutes.
  5. Set oven to 325°F.
  6. Place dough on cutting board and cut diagonally into 1-inch thick slices using a serrated knife. Arrange slices flat on the cooled, parchment-lined cookie sheet.
  7. Bake 8 minutes. Turn biscotti and bake other side 6 minutes or until lightly brown.
  8. Remove biscotti from cookie sheet. Cool on wire rack. Store in airtight container.