Lemon Poppy Seed Biscotti Recipe - Allrecipes.com
Lemon Poppy Seed Biscotti Recipe

Lemon Poppy Seed Biscotti

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 3 dozen Change Servings
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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 More Reviews

Most Helpful Positive Review
Oct 17, 2003

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 back 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.

 
Most Helpful Critical Review
Oct 12, 2007

I've had to come back to edit this review. At first, I was pretty happy with this recipe. When I first took them out of the oven the second time, the lemon flavor was subtle but very nice. But by the next day, the flavor had faded and become unpleasant and strange.. vaguely citrusy, but it didn't meld well with the flavor of the almonds. I had made these for a friend and when I asked her if they were good, she sort of giggled and said, "Well, I wasn't going to say anything, but...." Also - I only used 1 1/2 tbsp. poppyseed and it was PLENTY. Sorry, I won't make these again.

 

55 Ratings

Mar 14, 2004

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 rock 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.

 
Jun 04, 2007

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!

 
Oct 20, 2007

I really liked these. The flavor is subtle, but good. The dough was sticky and I was able to form it into a log only by putting blobs of dough on the cookie sheet and smoothing it into log shape with wet fingers. I took another reviewers suggestion and used the leftover egg yolk to brush on the logs before baking. It probably isn't necessary, but it keeps you from wasting the yolks. You MUST use a serrated knife to slice the logs. I had no trouble with mine cracking apart. The finished biscotti are very crisp, but I wouldn't call them hard. I baked them the second time for 5 minutes on one side, turned them, and baked for 4 minutes on the other.

 
Mar 06, 2003

The flavors are what you would expect in a lemon poppy muffin. But the flavors mix in a subtle way that lets each flavor pop up in turn. I'd recommend using the yolks for an egg wash. The cookies look better and it brings the yellow color of the cookies out nicely.

 
Oct 17, 2003

Excellent. I had no trouble with my dough sticking together - it was very sticky in fact! I coated my hands w/ cooking spray while I was forming the logs. I used a silpat instead of parchment paper. I followed advice of others and increased lemon extract and reduced poppyseeds by one tablespoon. I made them for mom for mother's day and she loved them. Thanks!

 
Feb 16, 2010

This is a wonderful biscotti recipe! As per other reviewers suggestions, I cut back the amount of poppy seeds to 1.5 tsp and used 2 tsp of Pure Lemon Extract - gives it a wonderful but not over-powering lemon flavour - PERFECT!!! I have found a secret to not handling sticky biscotti dough,as it tends to gets stcky because of the heat in your kitchen so I place my dough in the fridge for about 20-25 minutes and this helps to firm it up and can be shaped into the logs without it sticking! Works like a charm on ANY biscotti recipe that I have tried so far! I love this lemon poppy seed recipe and will be making it often!

 

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Nutrition

  • Calories
  • 60 kcal
  • 3%
  • Carbohydrates
  • 10.1 g
  • 3%
  • Cholesterol
  • 5 mg
  • 2%
  • Fat
  • 1.5 g
  • 2%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 1.6 g
  • 3%
  • Sodium
  • 30 mg
  • 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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