Recipe idea from Chebe fan Charly Bennett
Chebe Lemon Poppy Seed Biscotti
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
Course:
Dessert, Snack
Servings: 12 slices
Ingredients
- 1 package (7.5 oz) Chebe All-Purpose Bread Mix
- 6 Tbsp sugar
- 6 Tbsp cold butter (or dairy free equivalent), cut into small pieces
- 1 large egg
- 3 Tbsp lemon juice
- Poppy seeds
Instructions
-
Preheat oven to 350F.
-
Combine the Chebe All Purpose Bread Mix and sugar. May be done with a fork and a bowl, or with a food processer.
-
Add the cold butter and continue blending until it becomes a coarse meal. Add the egg and continue until it comes together. Add the lemon juice and continue mixing well.
-
Finish making the dough by kneading it with your hands until it becomes smooth and well blended.
-
On a sheet of waxed paper, roll dough with a rolling pin into a rectangle block of about 12”L x 4”W x ½” thick. (Use a straight edge to make edges neat.)
-
Pick up dough using waxed paper edges and flip over onto lightly greased baking pan.
-
Sprinkle with poppy seeds. Bake at 350F for 15 minutes.
-
Remove from oven, slice in 1” strips and spread to ½” spacing. Return to oven for 15 minutes.
-
Remove from oven and let cool completely.
Recipe Notes
Eat fresh, store them in an air-tight container for 4-5 days, or freeze for later.
This recipe works great with Chēbē All Purpose Bread Mix, but you may also try it with this Chēbē mix:
