Sourdough lemon poppy seed biscotti
Hello, my friends!
We have been having some absolutely beautiful weather here in Minnesota—mid-30s to low-40s and it is heaven— spring is almost here! Thank goodness. I’ve been waiting ever so patiently for spring to get here. Zach and I are ready to get back into the woods and forage ramps, mushrooms, grapes, berries, and more!
Spring is my favorite time of year. It brings much-needed sunlight and warmth and is a great reminder that winter is just temporary. I don’t know about you, but this has been a tough winter for me. I feel like it has been very long, too many snowstorms, and just not enough sunshine for these bones. I cannot wait for the days when I can open the windows, get fresh air, smell the sweet flowers bloom, and enjoy the grass between my toes. :)
Until then, let’s talk more about sourdough! In my last post, I talked about how I have recently been getting more into baking and using sourdough. Today I would like to share a recipe that I adapted from Laura Tuttle’s, Sourdough Essentials, cookbook—sourdough lemon poppy seed biscotti. When I say you need to make this, I’m not kidding. You guys, these biscotti are delicious. I am officially obsessed and I cannot wait for my mom to try them because she loves biscotti!
Biscotti is an Italian cookie with less sugar and butter than traditional cookies, so they are healthy, right!? I mean it still is a cookie, but yes, a better-for-you cookie. Biscotti is baked twice — once as a flattened loaf, and then a second time once sliced. This provides a dry, crunchy texture that is perfect for dipping in coffee or tea (how this pastry is traditionally served). The good news is that they are very simple to make and you can change out the ingredients to create different flavors to suit your needs.
First, combine the dry ingredients in a bowl—
2 cups all-purpose flour
1/2 cup almond flour (or more flour)
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons poppy seeds
zest of one lemon
In a separate bowl, combine wet ingredients—
1/2 cup sourdough starter
2/3 cup sugar
5 tablespoons softened butter
2 eggs
1 teaspoon vanilla
juice of half a lemon
Combine the dry ingredients with the wet until it just comes together (try not to over-mix). In the photos below, you will see I used 1 egg and 1 “flax egg”. I only had one egg, and this worked great for a substitution — 1 tablespoon ground flax seed and 2 1/2 tablespoons water—mixed and let sit for a couple of minutes to hydrate.
Divide the dough into 2 pieces and press each piece into flat rectangles. Place on a parchment-lined baking sheet and bake at 350 degrees for 35 minutes. Remove from oven and let the dough cool for 10 minutes. Slice into one-inch wedges and place back on the parchment-lined baking sheet. Reduce heat to 325 degrees and bake for 15 minutes. Flip wedges over and bake for an additional 15 minutes or until golden brown. The biscotti will be firm and dry. Cool completely on a wire rack.
While the biscotti are cooling, make lemon drizzle by combining—
1/2 cup powdered sugar
juice of a half lemon
zest of one lemon
Brush lemon drizzle over completely cooled biscotti and enjoy with a nice cuppa!
I love recipes where you can establish a base and change up the flavors based on your preferences or what you have on hand. This recipe would be a great start to exploring different flavors and textures. Maybe try sliced almonds or dried cranberries with orange zest, dried cherries with white chocolate drizzle, or coffee and chocolate with hazelnuts. The combinations are endless! Let me know what flavors you try!
Cheers,
