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    Lemon Poppy Seed Biscotti


    Source of Recipe


    Unknown
    WW Points
    Yield: 3 dozen cookies

    2 cups all-purpose flour
    3/4 cup granulated Splenda
    1/2 cup almond -- ground
    1/2 teaspoon baking powder
    1/2 teaspoon baking soda
    1 tablespoon lemon zest
    3 tablespoons poppy seeds
    1 egg
    2 egg whites
    1 teaspoon lemon extract

    Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Combine the flour, sugar, ground almonds, baking powder and baking soda. Combine the lemon peel, poppy seeds, egg, egg whites and lemon extract. Add the dry mixture and mix well. Form the dough into 2 logs.

    Place logs onto the prepared baking sheet. Bake at 350 degrees F (175 degrees C) for 30 minutes.

    Let cool slightly and cut diagonally into 1/2 inch slices. Bake slices another 8 to 10 minutes until dry. Cool completely and store in an airtight container.

    One cookie equals: Calories 44, Protein 2g, Total Fat 2g, Sodium 29mg, Cholesterol 6mg, Carbohydrates 6, Fiber 1g ++++ WWP: 1.4
 

 

 

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