Lemon-Poppy Seed Biscotti Recipe For Mother’s Day

lemon-poppy seed biscotti
Photo: Karen Biton-Cohen

I think we can all agree that moms are pretty awesome. They're always by our side no matter what we do; guiding us through the lows and cheering us on during the highs. Let's give back to our amazing moms this year with a fool-proof, edible gift they will definitely love. This Lemon-Poppy Seed Biscotti Recipe is packed with floral spring flavors like fresh citrus juice and zest which make them ideal for warmer days filled with blooming trees, picnics, and iced-tea. What better way to tell your mom just how special she is than with baking her a homemade batch of delicious Biscotti? As much as our moms love cards and flowers, go the extra mile this year and she will no doubt treasure these treats (just like she did with your pre-school drawings). Get baking and give back to the woman who taught you (almost) everything.

What You'll Need:

(Makes 12 large biscotti)

  • 6 tablespoons unsalted butter, softened at room temp
  • 1 cup sugar
  • 2 eggs
  • 1 tablespoon lemon zest (from 1 lemon)
  • 2 tablespoons lemon juice
  • 1/2 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 cup almond meal
  • 2 tablespoons poppy seeds
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 tablespoon milk
  • 1/2 cup sliced almonds

Step 1: Preheat oven to 325 degrees F and a line a large baking sheet with parchment paper.

Step 2: In a large mixing bowl (or in the bowl of your stand-mixer) whisk the room-temp butter, sugar, eggs, lemon zest, juice, and vanilla extract until smooth. Add in the flour, almond meal, poppy seeds, baking powder and salt. Whisk until the mixture just comes together (you can also do this step with a rubber spatula).

Step 3: Transfer the dough mixture onto the baking sheet and form into a log. (if you want half-size biscotti you can make 2 logs out of the dough, but you will need 2 separate baking sheets). Brush the top of the log with the milk and sprinkle with the sliced almonds. Bake in your preheated oven for 25 minutes or until firm to the touch but still pale. Allow the log to cool for 10-15 minutes before slicing into it. (Don't turn your oven off just yet).

Step 4: Once the log has cooled slightly, slice it into 1 inch-thick strips. Transfer the strips back onto the baking sheet, on their sides. Bake for an additional 8-10 minutes or until golden and crisp. Allow the biscotti to cool before serving or storing.