Fat Free Lemon Poppy Seed Biscotti
Yield
2 dozenPrep
?Cook
40 minReady
?Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
unbleached all-purpose flour
allpurpose |
|
| ¾ | cup |
sugar
|
|
| ½ | cup |
almonds
finely ground |
|
| ½ | teaspoon |
baking powder
|
|
| ½ | teaspoon |
baking soda
|
|
| 1 | tablespoon |
lemon zest
grated |
|
| 3 | tablespoons |
poppy seed
|
|
| 1 | each |
eggs
|
|
| 2 | each |
egg whites
|
*
|
| 1 | teaspoon |
lemon extract
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
unbleached all-purpose flour
allpurpose |
|
| 177 | ml |
sugar
|
|
| 118 | ml |
almonds
finely ground |
|
| 2.5 | ml |
baking powder
|
|
| 2.5 | ml |
baking soda
|
|
| 15 | ml |
lemon zest
grated |
|
| 45 | ml |
poppy seed
|
|
| 1 | each |
eggs
|
|
| 2 | each |
egg whites
|
*
|
| 5 | ml |
lemon extract
|
*
|
Directions
Preheat oven to 350℉ (180℃).
Grease and flour (or use parchment paper), a large cookie sheet.
Mix dry ingredients.
Combine wet ingredients and mix with dry ingredients to form 2 to 15 inch logs.
Bake 30 minutes.
Cool slightly and cut diagonally in ½ inch slices.
Bake 8 to 10 minutes more til dry.
Cool completely before storing in an airtight container.
