Petitchef

Lemon Poppy Seed Biscotti with White Chocolate



I have been making biscotti since I was a kid with my mother.  We made the Greek version which is called Paximathia.  This recipe is a no-fail biscotti recipe.  See my post on bunches of Biscotti.  This base recipe is the one I always use and I change it up into different combinations.  I did Lemon Poppy Seed today with a dipping of White Chocolate.  I have a big party coming up and I am in charge of making cookie platters.  I will be posting these recipes all week. 
 

Use a serrated knife after they are cooled from first bake, and then pop back into the oven for second bake.


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Recipe



Preheat oven to 350 degrees/ spray 2 to 3 half size sheet pans with spray release

The recipe can be halved/ This recipe makes a Big Bunch of Biscotti



6 eggs

1 cup oil

2 cups sugar

3 tsp. lemon extract

1 T. grated fresh lemon rind

2 T. lemon juice

Yellow food coloring (add slowly to achieve desired color)

6 1/2 cups all purpose flour

1 T. baking powder

1 tsp. salt

1/3 cup poppy seeds



In a stand mixer with paddle attachment, add room temperature eggs, oil, sugar and beat until well incorporated, add extract and juice, add grated rind and food coloring continue to combine until all ingredients are incorporated. In another bowl, add flour, salt, baking powder and whisk to incorporate ingredients. Add to liquids to combine, add poppy seeds. Slightly oil your hands and spray 2 to 3 half size sheet pans. Dough is slightly sticky.  Shape into 4 long logs. You can fit 2 logs onto one sheet pan or you can use a third pan.  What ever you prefer.   Flatten with the palm of your hand to about 2 to 3 inches in width.



Bake at 350 degrees for 22 - 25 minutes. Remove from oven let cool to room temperature about 1 hour +. Slice your cool loaves with a serrated knife on the diagonal. Flip them on their sides and bake for an additional 15 minutes on 325 degree oven. Remove from oven and cool on cooling rack.



Optional 

 1 1/2 lbs. white chocolate candy melts for dipping underside of biscotti. I use candy melts because I do not have to temper the chocolate (Wilton is the brand I use). Especially when I am making a lot of cookies for aparty platters, it hardens up quite quickly.












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