- 2 cups all-purpose flour
- 3/4 cup cornmeal
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 2 teaspoons poppy seeds
- 1 cup sugar
- 3 large eggs
- 3 tablespoons grated lemon zest (from about 3 to 4 lemons)
- 3/4 cup slivered almonds
Preheat the oven to 325 degrees F.
Line a large baking sheet with parchment paper. In a large bowl, whisk together the flour, cornmeal, baking powder, and salt.
In another large bowl, beat the sugar and eggs with an electric mixture until pale yellow, about 3 minutes. Mix in the lemon zest and then the flour and poppy seeds, and beat until just blended. (The dough will be sticky). Stir in the almonds. Let the dough rest for 5 minutes.
Divide the dough evenly into 2 equal mounds and place on the prepared baking sheet. With moist hands, space the dough evenly apart and form into 2 (9 by-3-inch) logs. Bake for 35 minutes until lightly browned. Cool for 5 minutes. Using a serrated knife, cut the logs crosswise into 3/4-inch-thick diagonal slices. Arrange the biscotti cut side down on the same baking sheet. Bake until the cookies are pale golden, about 25 minutes. Tranfer biscotti to wire rack and allow to cool completely.