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

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.

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.

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

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!

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.

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.

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.

It was very hard to mix together and get into the shape of a log. Then when it baked it wanted to burn. I tried slicing them and there were areas that fell apart.

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.

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 <

The dough was not a dough. I had to add two more eggs to get it to stick together. Other biscotti recipes are not a real "doughy" dough but this one just didn't form a ball at all. I added the extra egg and a few tablespoons of water.

very good recipe except however, i was hoping for more of a lemony flavor. will make this again.

love the lemony taste.

I guess if youre a really health concious person (like my uncle), you can tell that theyre low fat, but personally I just thought they were great cookies ^^ thanks!

Very good. I made these when I had a family get together and everyone loved them. If you are good at following directions then they are pretty simple to make.

I forgot to add the poppy seeds and it still turned out great. I had to use a little lemon juice and rum. Since there wasn't enough lemon flavor I coated finished product with a lemon glaze (powdered sugar and fresh lemon juice.)

Wonderful flavor! Next time I might use a bit less sugar to cut down on sweetness (and save a few calories). FYI for Weight Watchers folks -- if you make 36 biscotti, these are 1 pt. apiece. (Sorry -- in my original review I said they were 1 pt. apiece if you made 18 biscotti. My mistake.)