Lemon Poppy Seed Biscotti44 Reviews
“Extremely low fat and tasty biscotti cookies. Perfect for dipping in hot coffee or tea.” - by Cathy Johnson
Original recipe yields 3 dozen
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Combine the flour, sugar, ground almonds, baking powder and baking soda.
- 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.
- 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.
Amount Per Serving (36 total)
- 60 cal
- 1.5 g
- 10.1 g
Based on a 2,000 calorie diet
Reviews (44)Rate This Recipe
"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 cut b..." See moreack on the poppy seeds by a tablespoon and increase the lemon extract and lemon zest as the lemon flavor got hidden by the poppy seeds."
"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 be roc..." See morek hard. So, I had to add about 1/2 c. extra flour. I also added extra poppy seeds--maybe 1/4 c. extra. I can taste the lemon, and the biscotti are nice and crispy, without being tooth-chipping."
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