Reviewed: May 13, 2005

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.

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MICH7

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Reviewed: 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.

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MACKALLEN

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Reviewed: 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 <

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NUTRITIVE

Home Town: Schwenksville, Pennsylvania, USA

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Reviewed: Dec. 10, 2003

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.

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SEWNMOM

Cooking Level: Expert

Home Town: Charleroi, Pennsylvania, USA

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Jun. 21, 2003

These were the first biscotti I have ever made. They turned out pretty well, considering the simplicity of the recipe and absence of fat. I used 2 whole jumbo eggs, brown sugar, unbleached flour, ground poppy seeds, and freshly squeezed lemon juice instead of lemon extract. Also added a bit of almond extract. I sprayed the wax paper with a little oil to prevent sticking. The recipe doesn't specify dimensions of the logs, so I improvised and made mine about 3" wide and 10-12" long. Baked them for 25 mins, not 30 to prevent burning, and for another 5-7 mins once sliced. The lemon flavor is very faint but, overall, the biscotti are crunchy and enjoyable. However, if you're looking for that rich, buttery flavor many "authentic" biscotti have, you might be disappointed.

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ALENCHIK

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Reviewed: May 13, 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!

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CAROLINEL

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Reviewed: Dec. 17, 2002

lacks flavor

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JETOFT

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Reviewed: Sep. 7, 2002

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.

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LEMMONY

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Reviewed: May 22, 2002

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.)

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MAPY

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Reviewed: May 18, 2002

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.)

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TAKAMOM

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Reviewed: Apr. 1, 2002

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.

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ALICIAK1234

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Reviewed: Dec. 25, 2001

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!

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ROSEYCAT

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Reviewed: Apr. 8, 2001

love the lemony taste.

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tianne

Cooking Level: Expert

Living In: Vancouver, British Columbia, Canada

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Reviewed: Mar. 13, 2001

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

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lisalisa

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Reviewed: Jan. 15, 2001

Great Biscotti if you're looking for low fat. Very hard, so needs to be dunked.

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BABS65

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Reviewed: Dec. 23, 2000

They were too dry. I had to add 1/3 cup oil just to get them to hold together. But they taste excellent!

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Heather

Cooking Level: Intermediate

Home Town: Owasso, Oklahoma, USA

Living In: Norman, Oklahoma, USA

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Reviewed: May 12, 2000

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.

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COOKIEEATER

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Lemon Poppy Seed Biscotti

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