Olive Poppy Seed Lemon Biscotti
List of Ingredients
2-3/4 cups flour
3/4 tsp. salt
2 tsp. baking powder
1-1/2 cups sugar (I'll use 1-1/4 next time)
4 tbsp. poppy seed
5 tbsp. fruity olive oil
1 egg plus 3 egg whites
2 tbsp. lemon juice
1/2 tsp. lemon extract/oil
Recipe
Recently discovered my love for Italian food (must have been my Gardalake visit).I like these biscotti cause I loooove the combination lemon-poppy seed plus they're quite healthy, using only one whole egg and olive oil.The oil might sound strange but gives a delicate flavor.Found a recipe somewhere on the net and modified it.
Directions:
Heat oven to 350°.Combine dry ingredients, make a well in the center and add wet ingredients, stir everything together lightly to make a dough.Turn onto a lightly floured surface and knead some times, be careful, dough is very sticky.Cut into four pieces (haha, couldn't even cut that mess, they had better written "divide").Form into logs, about 10 inches long and 2 inches wide.It's best to do the shaping right on the parchment lined baking sheet but be careful to put only two loaves on one sheet cuz the dough spreads a lot while baking.Put in the oven and bake about 25 minutes.Take out of the oven and let cool on racks 10 minutes.Then cut the logs into slices (sharp, serrated knife is a must!), about half an inch thick.Place on sheets, cut side up, again, leaving quite some space inbetween the slices so all moisture can evaporate.Bake for additional 10 minutes, I use convection air and reduced the temperature 25° for the second baking what worked very well.Turn oven off and leave the sheets in there for half an hour but have the oven door halfway open, e.g. place a wooden spoon in the opening so it wont shut.
These are really good dipping cookies!
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