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Fat Free Lemon Poppy Seed Biscotti

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Recipe

 

Yield

2 dozen

Prep

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Cook

40 min

Ready

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Trans-fat Free, Good source of fiber, Low Sodium

Ingredients

Amount Measure Ingredient Features
2 cups unbleached all-purpose flour
allpurpose
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¾ cup sugar
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½ cup almonds
finely ground
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½ teaspoon baking powder
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½ teaspoon baking soda
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1 tablespoon lemon zest
grated
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3 tablespoons poppy seed
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1 each eggs
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2 each egg whites
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1 teaspoon lemon extract
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Ingredients

Amount Measure Ingredient Features
473 ml unbleached all-purpose flour
allpurpose
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177 ml sugar
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118 ml almonds
finely ground
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2.5 ml baking powder
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2.5 ml baking soda
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15 ml lemon zest
grated
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45 ml poppy seed
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1 each eggs
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2 each egg whites
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5 ml lemon extract
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 131g (4.6 oz)
Amount per Serving
Calories 48819% from fat
 % Daily Value *
Total Fat 10g 16%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 47mg 16%
Sodium 87mg 4%
Total Carbohydrate 30g 30%
Dietary Fiber 4g 15%
Sugars g
Protein 23g
Vitamin A 1% Vitamin C 4%
Calcium 14% Iron 23%
* based on a 2,000 calorie diet How is this calculated?
 

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