B00CU1W244_EBOK

Lemon and poppy-seed biscotti
MAKES 24 PREP 30 mins, plus cooling time COOK 50 mins
A great accompaniment to an afternoon cup of tea, these
biscotti are made for dunking. Store in an airtight container
for up to 3 days, or freeze in batches for up to 2 weeks.
Preheat the oven to 160°C and line a baking tray with
baking paper.
Combine the flour, sweetener, polenta, baking powder, lemon
zest, mixed spice and poppy seeds in a large bowl. Whisk the
eggs and oil together, then add to the flour mixture and stir
until a soft dough forms.
Turn out the dough onto a floured work surface and gently knead
to bring it together. Shape into a 30 cm × 3 cm log and place on
the prepared tray.
Bake for 20–25 minutes until the log is almost firm when pressed
on top. Remove from the oven and allow to cool on the tray for
15 minutes. Reduce the oven temperature to 150°C.
Transfer the log to a chopping board and cut on the diagonal into
1.5 cm thick slices. Place the biscotti pieces, standing upright,
on the baking tray. Return to the oven and bake for a further
20–25 minutes until lightly coloured and dry, then transfer
to a wire rack to cool.
For a different flavour combination, replace the mixed spice with the