I’m fairly certain that the anticipation of fall and all that comes with that glorious season is what has me craving all things cozy. I do this every year. Even though the temps outside are truly still quite warm, my heart refuses to believe it, and my body acts as though we are on track with the rest of the country, experiencing the first glimpses of the coming season.
What does this mean you ask?
It means I bought the warmest, softest new sweatshirt at Costco yesterday. I was standing there next to the table with piles and piles of clothes in my shorts and flip flops, trying on a sweatshirt. Yes, thank you – I will be needing a sweatshirt soon. You may hop into my cart and I will take you home. Fall is coming after all!
It means I made my Homemade Chicken Noodle Soup last week, and though it was delicious as always, my poor family definitely broke into a sweat eating it.
And it also means I’m no longer limiting my coffee intake. It’s chilly outside after all. Gotta warm up with a hot cup of joe. What goes perfectly alongside my steaming cup? Why this Almond Poppy Seed Biscotti of course!
There are some recipes that I make over and over again because they are finicky and I want to make sure before I share them that I have everything worked out. And then there are some recipes I make over and over again because I just love them. These Almond Poppy Seed Biscotti turned out perfectly the very first time I made them, and I’ve made four batches since. I’m finding that a cup of coffee is too lonely without biscotti once it’s known that kind of companionship.
This recipe is inspired by a favorite poppy seed quick bread recipe that is from my mother-in-law. It’s sweet but not too sweet, with a buttery almond flavor that is complimented by subtle notes from the anise seed.
You definitely don’t have to do the white chocolate dip, but it does give it a little extra flair.
I love how I can bake a batch and keep it on hand to dip in my morning coffee, and it can last in an airtight container on the counter a long time. The moisture will be baked out of the dough, and this makes it both the perfect dipping cookie, and the perfect cookie to send to someone you love.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #lovelylittlekitchen
Can't get enough?
- 1/2 cup butter, softened
- 1 1/4 cup granulated sugar
- 3 eggs
- 1/2 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon butter flavoring
- 2 3/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking powder
- 1 tablespoon anise seed
- 1 tablespoon poppy seed
- 1 cup white chocolate melting wafers
- 1 cup sliced almonds
- Preheat oven to 350 degrees. Prepare a baking sheet by lining with parchment paper.
- In the bowl of an electric mixer with the paddle attachment, cream butter and sugar together on medium speed. Add eggs one at a time and then almond extract, vanilla extract, and butter flavoring, mixing until incorporated.
- In a separate bowl, mix together flour, salt, baking powder, anise seed, and poppy seed.
- Slowly add the flour mixture to the wet ingredients, mixing on low speed until a sticky dough forms.
- Dust hands with flour, and then divide the dough, shaping it into two rectangular shaped logs on the parchment paper.
- Bake for 25 minutes, then remove the baking sheet from the oven and allow to cool for 10 minutes.
- Using a serrated knife, cut into slices about 1 inch thick. Place the slices cut side up back onto the parchment paper and bake for another 20 minutes, turning the biscotti over halfway through. Carefully press onto the center of the biscotti and if they are mostly firm with just the slightest give, they are done. If they are still soft, stand them up (see picture) and turn the oven down to 250 and bake for an additional 10 minutes. They will firm up a little more after cooling.
- Once the biscotti has cooled completely, melt the white chocolate wafers according to instructions, and then use a spoon to spread the white chocolate onto the bottom side of each biscotti, dipping them in the almonds before the white chocolate sets.