Lemon Poppy Seed Biscotti

Lemon Poppy Seed Biscotti

46

"Extremely low fat and tasty biscotti cookies. Perfect for dipping in hot coffee or tea."
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Ingredients

servings 60 cals
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Original recipe yields 36 servings

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Nutrition

  • Calories:
  • 60 kcal
  • 3%
  • Fat:
  • 1.5 g
  • 2%
  • Carbs:
  • 10.1g
  • 3%
  • Protein:
  • 1.6 g
  • 3%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 30 mg
  • 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  2. Combine the flour, sugar, ground almonds, baking powder and baking soda.
  3. Combine the lemon peel, poppy seeds, egg, egg whites and lemon extract. Add the dry mixture and mix well. Form the dough into 2 logs.
  4. Place logs onto the prepared baking sheet. Bake at 350 degrees F (175 degrees C) for 30 minutes. Let cool slightly and cut diagonally into 1/2 inch slices. Bake slices another 8 to 10 minutes until dry. Cool completely and store in an airtight container.

Reviews

46
  1. 55 Ratings

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Most helpful positive review

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...

Most helpful critical review

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 b...

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...

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 ...

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'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 b...

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 sha...

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 cooki...

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...

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...

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-N...