- 1/3 cup (about 5 tablespoons) unsalted butter
- 2/3 cup sugar
- 1 tablespoon poppy seeds
- Pinch of salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 eggs
- 2 1/2 cups flour
- Finely zested peel from 1 lemon or 2-3 teaspoons almond extract
Heat the oven to 375 degrees.
In a large mixing bowl beat the butter with electric mixer until creamy. Add sugar, lemon zest, poppy seeds, salt, baking powder, and baking soda. Beat until combined. Add eggs, beat until combined. Beat in flour.
Halve this dough and shape into two loaves on a cookie sheet or jelly roll pan. Bake for 20 minutes.
Cool on a wire rack in baking sheet for 1 hour.
Heat the oven to 325 degrees.
Slice the loaves crosswise into slices about 1 inch wide. Arrange cut side down on the baking sheet. Bake for about 8 minutes. Turn the biscotti over and bake about 8 minutes on the other side. They should be brown and firm.