Recipe by Cathy Johnson
"Extremely low fat and tasty biscotti cookies. Perfect for dipping in hot coffee or tea."
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finely ground almonds
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.
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.
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.
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!
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.
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.
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!
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 <
* Percent Daily Values are based on a 2,000 calorie diet.
Lemon Poppy Seed Biscotti
Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
Calories from Fat: 14
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