Lemon Poppyseed Biscotti - cooking recipe

Ingredients

1 tablespoon lemon zest
6 tablespoons sugar
1/4 cup unsalted butter, melted
3/4 tablespoon fresh squeezed lemon juice
1/4 teaspoon vanilla extract
1 tablespoon poppy seed
2 large eggs
1 cup flour, plus
6 tablespoons flour
3/4 teaspoon baking powder
1/8 teaspoon salt

Preparation

Combine the lemon zest and sugar in a large bowl. Add in the melted butter, lemon juice, vanilla, and poppy seeds, combine. Whisk in the eggs.
Add in the flour, baking powder and salt and mix until just combined.
Gather the dough into a ball inside the bowl, cover and refrigerate for 30 minutes.
Preheat the oven to 350 degrees F and line a baking sheet with a silpat or parchment paper.
Shape the dough into a 10 inch by 4 inch loaf with rounded ends. Bake for 22 minutes or until golden in color. Remove the loaf from the oven and let it stand for 15 minutes.
Use a bread knife to cut the loaf into 1 inch slices. Put the slices back on the baking sheet, cut side down. Bake for 7-9 minutes. Turn the slices onto the other side, bake for 7-9 minutes.
Cool the biscotti on a wire rack. Enjoy and store in an airtight container.