Lemons and poppyseeds go well together in muffins, why not biscotti too? There is a little bit of mellow almond flavour in this recipe as well.
Ingredients:
- 2 cups flour
- 3/4 cup sugar
- 1/2 cup ground almonds
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tbs lemon zest
- 3 tbs poppy seeds
- 1 egg
- 2 egg whites
- 1 tsp lemon extract
Preparation:
Preheat oven to 350F. Sift together flour, sugar, almonds, baking powder and soda. In another bowl, mix together lemon zest and extract, poppy seeds, egg and egg whites. Add to the flour mixture and stir well. Form dough into 2 logs. Place logs on baking sheet and flatten slightly. Bake for 30 minutes. Remove from oven and let cool slightly. Slice into 1/2 inch slices, diagonally. Return to oven for another 10 minutes until crisp.Makes approximately 36 biscotti