POPPY TEA RECIPES RECIPES

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LEMON POPPY SEED BISCOTTI RECIPE | ALLRECIPES



Lemon Poppy Seed Biscotti Recipe | Allrecipes image

Extremely low fat and tasty biscotti cookies. Perfect for dipping in hot coffee or tea.

Provided by Cathy Johnson

Categories     World Cuisine    European    Italian

Yield 3 dozen

Number Of Ingredients 10

2 cups all-purpose flour
¾ cup white sugar
½ cup finely ground almonds
½ teaspoon baking powder
½ teaspoon baking soda
1 tablespoon lemon zest
3 tablespoons poppy seeds
1 egg
2 egg whites
1 teaspoon lemon extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  • Combine the flour, sugar, ground almonds, baking powder and baking soda.
  • Combine the lemon peel, poppy seeds, egg, egg whites and lemon extract. Add the dry mixture and mix well. Form the dough into 2 logs.
  • Place logs onto the prepared baking sheet. Bake at 350 degrees F (175 degrees C) for 30 minutes. Let cool slightly and cut diagonally into 1/2 inch slices. Bake slices another 8 to 10 minutes until dry. Cool completely and store in an airtight container.

Nutrition Facts : Calories 59.8 calories, CarbohydrateContent 10.1 g, CholesterolContent 5.2 mg, FatContent 1.5 g, FiberContent 0.5 g, ProteinContent 1.6 g, SaturatedFatContent 0.2 g, SodiumContent 29.6 mg, SugarContent 4.4 g

LEMON POPPY SEED POUNDCAKE RECIPE - NYT COOKING



Lemon Poppy Seed Poundcake Recipe - NYT Cooking image

This lemon poppy seed poundcake is summery and quick to make, and perfect for a picnic. One tip: cut up the poundcake before the picnic but leave it in the baking pan. It makes it easier to transport, and the pan protects it, too. Then serve it on its own, with ripe berries, and let the ants enjoy the crumbs.

Provided by Melissa Clark

Total Time 1 hours 20 minutes

Yield 8 servings

Number Of Ingredients 13

Butter, for greasing pan
1 3/4 cup all-purpose flour, more for pan
Zest of 2 lemons
1 cup sugar
1/2 cup buttermilk
3 tablespoons plus 4 teaspoons lemon juice
3 large eggs
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon fine sea salt
2/3 cup extra-virgin olive oil
1 tablespoon poppy seeds
1/2 cup confectioners’ sugar

Steps:

  • Heat oven to 350 degrees. Butter and flour an 8-inch loaf pan.
  • In a bowl, combine lemon zest and sugar and rub with your fingers until it looks like wet sand. Whisk in buttermilk, 3 tablespoons lemon juice and eggs. In a separate bowl, whisk together flour, baking powder, baking soda and salt. Whisk dry ingredients into the batter, then whisk in oil and poppy seeds.
  • Pour batter into prepared pan. Bake until a toothpick inserted in the center emerges clean, about 1 hour. Let cool in pan until warm to the touch, then turn out onto a baking rack set over a rimmed baking sheet. Turn cake right side up.
  • Whisk together remaining 4 teaspoons lemon juice and the confectioners’ sugar. Use a pastry brush to spread glaze evenly over top and sides of cake. Cool completely before slicing.

Nutrition Facts : @context http//schema.org, Calories 443, UnsaturatedFatContent 17 grams, CarbohydrateContent 57 grams, FatContent 22 grams, FiberContent 1 gram, ProteinContent 6 grams, SaturatedFatContent 4 grams, SodiumContent 238 milligrams, SugarContent 34 grams, TransFatContent 0 grams

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