Lemon Poppy Seed Biscotti Recipe

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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.

—LEMMONY

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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.

—campagnes

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53 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.

—MACKALLEN

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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!

—DixT

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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.

—Mallinda

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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.

—COOKIEEATER

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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!

—CAROLINEL

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Jan 21, 2004

Great taste, excellent combination of flavor with a good mix of both carbohydrate and protein. Almonds are such a healthy protein. I was very disappointed in the yield. The recipe claims 36-No way cut in 1/2 inch links! May yield was <

—NUTRITIVE

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Nutrition

Calories
60 kcal
3%

Carbohydrates
10.1 g
3%

Cholesterol
6 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.

Nutritional Information

Lemon Poppy Seed Biscotti

Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
Calories: 60
Calories from Fat: 14

% Daily Value *
Total Fat 1.5g 2 %
Saturated Fat 0.2g < 1 %
Cholesterol 6mg 2 %
Sodium 30mg 1 %
Potassium 32mg < 1 %
Total Carbohydrates 10.1g 3 %
Dietary Fiber 0.5g 2 %
Protein 1.6g 3 %
** Sugars 4.4g
Vitamin A < 1 %
Vitamin C < 1 %
Calcium 3 %
Iron 5 %
** Thiamin 7 %
Niacin 6 %
Vitamin B6 < 1 %
Magnesium 3 %
Folate 8 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.