meyer lemon and poppy seed biscotti

Biscotti is a traditional Italian-style cookie that is oblong in shape and crunchy in texture. This biscotti recipe is based on a recipe from the Tutti Dolci dessert blog. It incorporates Meyer lemon zest and juice, poppy seeds (my favorite!), and Cointreau orange-flavored liqueuer. The cookies are crispy and flavorful, perfect as a light dessert for a crowd or as an afternoon snack with coffee or tea. Meyer lemons can be found in some grocery stores (they are smaller and more intensely yellow in color, native to China and thought to be a cross between lemon and orange), but if you can't find them, you can use traditional lemons.


  • Meyer lemon zest (1 tablespoon)

  • White sugar (3/4 cup)

  • Butter (1/2 cup, melted)

  • Meyer lemon juice (2 teaspoons)

  • Cointreau liqueur (1 tablespoon)

  • Vanilla extract (1 and 1/2 teaspoons)

  • Poppy seeds (2 tablespoons)

  • Eggs (3 total; large and evenly sized)

  • All-purpose flour (2 and 3/4 cups)

  • Baking powder (1 and 1/2 teaspoons)

  • Salt (1/4 teaspoon)


  1. In a large mixing bowl, mix the lemon zest and sugar with a wooden spoon until evenly blended. 

  2. Add the melted butter, lemon juice, Cointreau, vanilla, and poppy seeds and blend well.

  3. Add the eggs one at a time, ensuring the yolk and whites are evenly incorporated

  4. Add the flour, baking powder, and salt and mix until well-blended.

  5. Transfer dough to a surface of plastic wrap and wrap up and refrigerate for 30 minutes.

  6. Preheat oven to 350 degrees.

  7. Remove the dough and separate into two even-sized loaves. Bake for 25 to 30 minutes, until golden brown and firm to the touch.

  8. Remove the biscotti loaves to cool for 15 minutes.

  9. Slice using a serrated knive into 1/2-inch to 3/4-inch slices. Store at room temperature for up to 1 week.