Lemon Poppyseed Biscotti

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 151.9
  • Total Fat: 2.9 g
  • Cholesterol: 18.6 mg
  • Sodium: 15.6 mg
  • Total Carbs: 28.2 g
  • Dietary Fiber: 1.6 g
  • Protein: 4.2 g

View full nutritional breakdown of Lemon Poppyseed Biscotti calories by ingredient
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Bright and fresh flavour in a long-keeping cookie Bright and fresh flavour in a long-keeping cookie
Number of Servings: 10


    1 tbsp canola oil
    3 tbsp non-dairy milk
    1 large egg + 1 egg white, room temperature
    1 tsp vanilla extract
    tsp lemon extract
    2 tsp lemon juice
    cup granulated sugar
    1 tbsp lemon zest
    1 cup all-purpose flour
    cup whole wheat pastry flour
    1 tsp baking powder
    tsp salt
    1 tbsp poppy seeds
    1 tbsp lemon juice
    1 tbsp sanding sugar


Preheat oven to 350F degrees. Line a large baking sheet with parchment paper or a silicone baking mat.
Whisk together the oil, milk, egg, egg white, extracts, 2 tsp lemon juice, sugar and lemon zest until combined.
Add the flours, baking powder, salt and poppy seeds and gently mix until combined.
Turn dough out onto lightly floured baking sheet and, with floured hands, pat dough into a rectangle about " thick.
Brush entire surface with 1 tbsp lemon juice and sprinkle with sanding sugar.
Bake for 20-22 minutes, or until the top and sides of the slab are lightly browned.
Remove from the oven and cool for 10 minutes.
Cut into 1" thick slices using a sharp knife.
Set slices cut sides up on the baking sheet.
Return to the oven to bake for 10 minutes.
Flip, and bake the other side for 10 minutes.
Remove from the oven and allow to cool for 3 minutes on the baking sheet (cookies will become crunchy as they cool).

Serving Size: Makes 10

Number of Servings: 10

Recipe submitted by SparkPeople user JO_JO_BA.

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