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| Lemon Poppy Seed Biscotti |
"Extremely low fats and tasty biscotti cookies. Perfect for dipping in warm coffee or tea."
Ingredients :
- 2 cups all-cause flour
- three/four cup white sugar
- 1/2 cup finely ground almonds
- half teaspoon baking powder
- half of teaspoon baking soda
- 1 tablespoon lemon zest
- three tablespoons poppy seeds
- 1 egg
- 2 egg whites
- 1 teaspoon lemon extract
Instructions :
| Prep : | Cook : 36M | Ready in : |
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- Preheat oven to 350 stages F (175 ranges C). Line a baking sheet with parchment paper.
- Combine the flour, sugar, floor almonds, baking powder and baking soda.
- Combine the lemon peel, poppy seeds, egg, egg whites and lemon extract. Add the dry combination and blend well. Form the dough into 2 logs.
- Place logs onto the prepared baking sheet. Bake at 350 ranges F (175 stages C) for 30 minutes. Let cool barely and reduce diagonally into half of inch slices. Bake slices another 8 to ten minutes till dry. Cool completely and save in an airtight container.
Notes :
- Reynolds® parchment may be used for simpler cleanup/elimination from the pan.
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