Reviewed: Feb. 12, 2011

Fantastic base recipe! I substitute lemon extract for almond extract and I add 3/4 cup pistachios in addition to the recipe. When cooled; I melt dark chocolate and swirl it on. I made these for Christmas and now Valentine's Day! A crowd favorite.

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Reviewer:

grandy

Reviewed: Dec. 28, 2010

Was not crazy about these. I added fresh lemon juice as well as the lemon extract. There was too much poppy seeds as well. I found the dough to be flaky and it was hard to put it together so it didn't fell apart. It needed more liquid and that's when I added the fresh lemon juice. I also cooked it longer the second part of the baking. They were so boring that I frosted them with lemon frosting. Have had and made better. Will not make them again.

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Reviewer:

ukienomad

Reviewed: Apr. 30, 2010

So I didn't have almonds in the house, I substituted them with pecans and it still turned out great, I also increased the lemon zest to 1.5 tbsp, the lemon extract to 1.5 tsp, and decreased the the poppy seeds to 2 tbsp. I also increased the baking time after slicing because they were not crispy enough, I baked them for 15 minutes on one side, 10 minutes on the other and now they taste perfect!

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Reviewer:

katiesoule

Reviewed: Feb. 26, 2010

I followed the recipe as it is written but my biscotti did not turn as crisp as other biscotti. I also found them them to be a bit too dry and coated them in a lemon glaze.

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Reviewer:

girlscout1016

Cooking Level: Intermediate

Reviewed: Feb. 11, 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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Reviewer:

Gitano

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Cooking Level: Intermediate

Living In: Burlington, Ontario, Canada

Reviewed: Feb. 10, 2010

Quite a nice biscotti, although not as crunchy as I would have liked. I only used 2 tablespoons of poppy seeds, upped the lemon zest to 2 tablespoons and used the juice of the lemon rather than extract. Also used the leftover yolks to glaze the top of the biscotti before putting in the oven.

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Reviewer:

apple.strudel

Cooking Level: Intermediate

Home Town: Bakewell, Derbyshire, England, U.K.

Living In: Naperville, Illinois, USA

Reviewed: Jan. 7, 2010

I did not care for these.. the cookies were so hard.. you could almost break your teeth with them...had to add extra liquid.....would not make again...

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Reviewer:

Pam

Reviewed: Nov. 8, 2009

These were ok. I didn't have lemon extract so I used a little more than 1/4 cup of lemon juice, which resulted in too wet of a dough so I had to add almost 3/4 cup extra flour. Even then it wasnt lemony enough for me. Next time i would definitely use lemon extract but more than 1 tsp.

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Reviewer:

Jessica

Cooking Level: Expert

Home Town: Norwood, Minnesota, USA

Reviewed: Oct. 31, 2009

Wow, I don't know what I did wrong but these were way too dry to easily form into logs. Then when I tried slicing them, they pretty much just crumbled into chunks. The taste was good but I wish mine looked like the ones in the pictures!

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Reviewer:

Kelly

Cooking Level: Beginning

Living In: Eugene, Oregon, USA

Reviewed: Sep. 25, 2009

I followed the recipe to the letter and the dough was extremely dry. Okay, they don't have any fat so maybe that was the reason, I thought. I proceeded to make and bake the cookies. When I finished and took a bite...What a waste of perfectly good poppy seeds!

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