Lemon Poppy Seed Biscotti

Lemon Poppy Seed Biscotti

46

"Extremely low fat and tasty biscotti cookies. Perfect for dipping in hot coffee or tea."

Ingredients

{{adjustedServings}} servings 60 cals
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Original recipe yields 36 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 60 kcal
  • 3%
  • Fat:
  • 1.5 g
  • 2%
  • Carbs:
  • 10.1g
  • 3%
  • Protein:
  • 1.6 g
  • 3%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 30 mg
  • 1%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  2. Combine the flour, sugar, ground almonds, baking powder and baking soda.
  3. Combine the lemon peel, poppy seeds, egg, egg whites and lemon extract. Add the dry mixture and mix well. Form the dough into 2 logs.
  4. Place logs onto the prepared baking sheet. Bake at 350 degrees F (175 degrees C) for 30 minutes. Let cool slightly and cut diagonally into 1/2 inch slices. Bake slices another 8 to 10 minutes until dry. Cool completely and store in an airtight container.
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Reviews

46
  1. 55 Ratings

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The biscotti tased great. I did add 1/2 cup oil, however, as I could not get dough to even form into a ball to divide it in half - it was too dry. Next time I make this recipe, I think I would...

Because other reviewers said this wasn't lemony enough and because I didn't have any lemon extract, I added 4 tablespoons of lemon juice. I also added 1 T. of oil because I didn't want these to ...

This was so easy to make. As previous members stated I added 6 tablespoon of lemon juice. i didnt have lemon extract. Also I added grounded up walnuts instead of almonds. Will use this again!