Lemon Poppy Seed Biscotti

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Nutritional Info
  • Servings Per Recipe: 36
  • Amount Per Serving
  • Calories: 56.7
  • Total Fat: 1.2 g
  • Cholesterol: 5.2 mg
  • Sodium: 47.0 mg
  • Total Carbs: 11.1 g
  • Dietary Fiber: 0.4 g
  • Protein: 1.4 g

View full nutritional breakdown of Lemon Poppy Seed Biscotti calories by ingredient
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Recipe is my variation of a recipe found online Recipe is my variation of a recipe found online
Number of Servings: 36


    Wheat flour, white, all-purpose, enriched, calcium-fortified, 1 cup
    Rice flour, white, 1 cup + pinch of tapioca
    *Splenda No Calorie Sweetener, 36 tsp (3/4 C)
    Almonds, .5 cup, ground
    Baking Powder, .5 tsp
    Baking Soda, 1 tsp
    Lemon Peel, 1 tbsp
    *Poppy seed, 3 tbsp
    Egg, fresh, 1 large
    Egg white, fresh, 2 large
    Lemon extract, imitation, alcohol, 1 tsp



Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
Combine the flour, sugar, ground almonds, baking powder and baking soda.
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.
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.

Mix lemon juice and powdered sugar together and drizzle icing over cookies.

Cool completely and store in an airtight container.

Serving Size: Original recipe makes 36 pieces

Number of Servings: 36

Recipe submitted by SparkPeople user MSORANGEBLOSSOM.

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