Day 21: Lemon Poppyseed Biscotti

When I think of making anything with poppy seeds I always get a little chuckle thinking about Elaine on Seinfeld and her poppy seed issue. She eats poppy seed muffins for breakfast and then ends up failing a drug test. She has no idea why she is failing the drug screen. She then tells the waitress at the coffee shop (while eating a lemon poppy seed muffin) and another customer chimes in informing her that it's the poppy seeds that are causing her to fail. This poppy seed concept even inspired a Mythbusters episode!

I was lucky enough to spend the day with my grandpa and decided to make a version of grandma's lemon poppy seed biscotti. I didn't have her exact recipe, so I adapted this one from day twenty's Cherry Chocolate Biscotti. I had my camera with me, but unfortunatly the battery was low and I didn't get great pictures of the cookies. There was just enough juice left in the battery to catch one (great) shot of grandpa, tho!

Lemon Poppy Seed Biscotti

3/4 Cup Sugar

1/2 Cup Butter, Softened

2 Teaspoons Almond Extract

3 Eggs

3 Cups of Flour

Juice and zest of one Lemon

2 tablespoons of Poppy Seeds

Heat oven to 350 degrees.

Lightly grease cookie sheet.

Mix together sugar and butter.

Add almond extract and eggs, blend well.

Add flour and baking powder, mix well.

Add the zest of the lemon.

Then add the juice and poppy seeds

Shape dough into two 10 inch rolls. Place rolls on a cookie sheet and flatten each to 3 inches wide..Bake for 20-25 minutes.

Remove from cookie sheet and cool for 10 minutes.

Slice rolls diagonally into 1/2 inch slices.

Place cut side down on the cookie sheet.

Bake 5 minutes or until bottom is brown.

Flip the cookie over and bake an additional 5 minutes.

Grandpa really loved the biscotti. He enjoyed them with a nice cold glass of orange juice :)