The past few weeks have been filled with...things. Things pertaining to a new-found love for rock climbing, being denied surgery for plantar wart removal (Danie, why are you telling me this.), cherry pie for Dad Day, the ever-returning "what will I do with my life?!" discussion, breakfast, walking, talking, and A NEW PUPPY.
This little nugget's name is Duncan. I love him. He's fostered a love for small dogs that I never knew I had. I mean seriously, if that face doesn't make you want to cry, join the Peace Corps, throw up, and sing nonsense songs all at the same time, you're not a human.
Leaving this face makes me want cookies. All the time. Because I'm sad.
Contrary to what you may believe, these biscotti are not puppies. But maybe they'll make you happy.
Lemon Poppy Seed Biscotti
6 Tbs butter
2/3 cup sugar
1/4 tsp salt
1 1/2 tsp baking powder
1 Tbs lemon zest
1 tsp vanilla
2 Tbs lemon juice
2 cups flour
1 Tbs poppy seeds
Preheat oven to 350 degrees.
Beat together butter, sugar, salt, baking powder, salt, and lemon zest until well combined. Add eggs and lemon juice and mix to combine. Mix in flour and poppy seeds.
With the dough, form a 13in x 3in log on a prepared cookie sheet. Bake for 25 minutes.
Remove from oven, reduce heat to 325 degrees, and let log cool for 15 minutes. Cut log into 1/2 pieces and place back onto the cookie sheet, right-side up.
Bake for 30 minutes. Biscotti will be drier and golden on the edges.