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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Jessica

Cooking Level: Expert

Home Town: Norwood, Minnesota, USA

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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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Kelly

Cooking Level: Beginning

Living In: Eugene, Oregon, USA

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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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california girl

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Reviewed: Aug. 8, 2009

Great biscotti recipe. Was apprehensive about so little wet ingredients so I used the juice from the zested lemon and doubled the lemon extract. I also dusted the top with icing sugar before baking. Yum!

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Lee

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Reviewed: May 23, 2009

AWESOME!!!!!!!!!!!

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S. Cannon

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Reviewed: Apr. 27, 2009

Meh. Ok, but pretty bland.

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Alison

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Reviewed: Apr. 26, 2009

All in all a good recipe. I used all the juice from the naked lemon that I took the zest off of and doubled the lemon extract. That gave it a nice lemon flavor without being over powering. Also thanks to Cheesecake factory's lemon raspberry cheesecake, I boiled some raspberry jam to the hard ball stage and spooned this over the biscotti before I did the final toasting in the oven. It turned out great. Just a little variation.

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Comboverguy

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Reviewed: Apr. 21, 2009

I made these cookies one night and by the next day they were all gone. Everybody loved them. Now when I make them I change the flavor by changing Almond extract with the lemon extract and added sliced almonds instead of poppy seeds. You can do this with all different kinds of flavoring and different add in.

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IQTELNET

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Reviewed: Mar. 13, 2009

Made as directed, and they were good. I felt they had too many poppy seeds, as I found myself extracting them from my gums for a while after eating. I think next time I will use 1/2 the amount. Will also use lemon OIL instead of lemon extract next time to amp up the lemony flavor. I spread some white chocolate on the bottoms of half of these, and that was a really yummy combo.

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MAMA GIN

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Reviewed: Jan. 24, 2009

This is a very good recipe for low-fat biscotti. The cookies are very tasty and crispy, but need a little more of a lemony taste. Next time I make them, I will probably add a little lemon juice or something to boost the lemon flavor. I did drizzle the finished cookies with a glaze; I simply mixed powdered sugar with enough lemon juice to make a good glazing consistency. This boosted the lemon flavor slightly, and made them look very pretty! I also used only 2 tbs. of poppy seeds, because 3 tbs. seemed like way to much. Thanks for a tasty recipe; I will make them again!

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larkspur

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Wauwatosa, Wisconsin, USA

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Reviewed: Nov. 29, 2008

the dough was crumbly and definitely took some work to form into logs - wetting hands first helped a lot. I was worried about the logs being too thin (less than 1/2" tall) but they puffed up nicely in the oven. i took the advice to use up the yolks as an egg wash and got a really lovely yellow color, but i think i will skip that next time because it tasted too "eggy". really nice crunch, but not enough of the lemon flavour - will have to up the amount of zest and extract next time.

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moosie

Cooking Level: Intermediate

Living In: Mississauga, Ontario, Canada

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Reviewed: Oct. 24, 2008

The first time I made the recipe I had to scrap the dough and start over. It wouldn't hold together so I tried 1/2 cup of oil but then it cracked and fell apart when I cut it. When I made it the second time I used 1 1/2 tbsp of poppy seeds, the juice of one lemon, 1 tbsp of almond extract, and 2 tbsp of water. The dough was sticky but it turned out perfectly when cooked. It's a little less dry than traditional biscotti, easy to make and tastes like my favorite muffins (lemon poppyseed).

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Lydija

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Reviewed: Feb. 2, 2008

These are a bit of work to make but they are SO worth it!

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Cari M.

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Reviewed: 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.

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Mallinda

Cooking Level: Expert

Home Town: Norristown, Pennsylvania, USA

Living In: Mobile, Alabama, USA

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Reviewed: Oct. 10, 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.

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campagnes

Cooking Level: Expert

Living In: Chattanooga, Tennessee, USA

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Reviewed: Aug. 27, 2007

I brought these to work and everyone loved them. Different from the usual cocoa or nut flavoured biscotti.

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RUTHCOOPER

Cooking Level: Expert

Living In: Thornton, Ontario, Canada

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Reviewed: Jun. 4, 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!

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DixT

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Reviewed: May 9, 2006

This biscotti has virtually no lemon flavor and WAY TOO MUCH poppy seeds. I don't know if the 3 Tablespoons is wrong or what, but the only thing I tasted was poppy seed. I won't make this again, although it did have a good texture. Maybe use it as a base for another type of biscotti.

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CLAIREN207

Cooking Level: Expert

Home Town: Clinton, Mississippi, USA

Living In: Jackson, Mississippi, USA

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Reviewed: Dec. 22, 2005

I like these! I made them using Splenda for Baking. They do not have a strong lemon flavor, which I like. I'll make them again.

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patj

Cooking Level: Intermediate

Home Town: Union City, Michigan, USA

Living In: Negaunee, Michigan, USA

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Reviewed: Jul. 13, 2005

I wasn't very fond of this. Okay flavor but to hard even when dunking in your morning caffine injection. A friend of mine liked them so I let him eat them all. Not a great recipe. If you are set on making this only bake two times. Do not bake the last third time, hopefully you'll have a softer product. Good luck.

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LADYOFEIRE

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Lemon Poppy Seed Biscotti

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