INGREDIENTS

INSTRUCTIONS

In large mixing bowl beat butter or margarine with an electric mixer on
medium to high speed about 30 seconds or till softened. Add sugar, shredded
lemon peel, poppy seed, baking powder, baking soda; beat until combined.
Add eggs; beat till combined. Beat in as much of the flour as you can with
the electric mixer. Using a wooden spoon, stir in any remaining flour.
Divide dough in half. Shape into two 9x1 1/2-inch rolls. Place rolls on
ungreased cookie sheet, flattening each slightly. Bake in a 375 oven about
20 minutes or till a wooden toothpick inserted in the center comes out
clean. Cool on cookie sheet on a wire rack for 1 hour. Cut each roll
crosswise into 1/2-inch thick slices. Arrange the slices flat about 4
inches apart on the cooled cookie sheet. Bake in a 325 oven for 8 minutes
more or till surfaces are crisp and light brown. Remove biscotti from
cookie sheet; cool on a wire rack. Makes about 36.
VARIATIONS: ALMOND BRICKLE BISCOTTII: Prepare Lemon-Poppy Seed Biscotti as
directed, except substitute brown sugar for the sugar. Omit lemon peel and
poppy seed. Stir in 1 cup almond brickle pieces after the flour. Continue
shaping and baking as directed. ORANGE-CRANBERRY BISCOTTI
: Prepare Lemon-Poppy Seed Biscotti as directed, except substitute finely
shredded orange peel for the lemon peel. Omit poppy seed. Stir in 1/2 cup
finely chopped dried cranberries or diced tart red cherries after adding
the flour. Continue shaping and baking as directed.
Recipe by: BETTER HOMES AND GARDENS MAGAZINE -- SEPTEMBER 1996 Posted to
MC-Recipe Digest V1 #677 by essie49@juno.com (Ethel R Snyder) on Jul 18,
1997

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