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Lemon Poppy Seed Biscotti
- Preparation 30 min
- Cooking 35 min
- Portions 30 pers.
Ingredients needed
- 118 ml (½ cup) Favuzzi Lemon Extra Virgin Olive Oil
- 150 g (3/4) cup) granulated Sugar
- 2 large eggs
- Zest of one lemon
- 10 ml (2 tsp) vanilla extract
- 270 g (2 ¼ cup) flour
- 85 g (½ cup) white chocolate chips
- 18 g (2 tbsp) poppy seeds
- 2 tsp baking powder
- ⅛ tsp Favuzzi fleur de sel
- 130 g (1 cup) powdered sugar
- 30 ml (2 tbsp) lemon juice
Products used in this recipe
Steps of preparation
- In a medium-sized bowl, whisk together the Favuzzi lemon extra virgin olive oil, sugar, eggs, lemon zest and vanilla extract until well combined.
- In a separate medium-sized bowl, stir together the flour, chocolate chips, poppy seeds, baking powder and Favuzzi fleur de sel.
- With a wooden spoon, stir the dry ingredients into the wet ingredients until well incorporated.
- Preheat the oven to 350°F (180°C).
- Transfer the biscotti dough onto a floured work surface, dust the dough with flour and divide in half.
- With dusted hands, roll out each half into a 12-inch log and gently transfer the logs onto a parchment-lined cookie sheet, spacing 2-inches apart.
- Bake in a preheated oven for 25 minutes or until golden brown with firm tops.
- Remove the cookie sheet from the oven and allow the biscotti loaves to cool for approximately 10 minutes for easy slicing.
- Transfer the logs onto a cutting board.
- Slice the logs at a diagonal, into 1-inch slices.
- Return the sliced biscotti upright onto the cookie sheet and bake for an additional 10 to 15 minutes. Depending on how dry you want them.
- Transfer the twice-baked biscotti onto a cooling rack and allow to cool completely before glazing.
- Whisk together the powdered sugar and lemon juice.
- Brush the lemon glaze over the cooled biscotti and allow the glaze to set for 30 minutes.
- Serve and enjoy with your favourite hot beverage
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