Recipe idea from Chebe fan Charly Bennett
Chebe Lemon Poppy Seed Biscotti
Course: Dessert, Snack
Servings: 12 slices
- 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
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.
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: