Lemon Poppyseed Biscottis

2 Mar

These crunchy treats (a group effort by Caydie and Alex) have a mild but tasty flavor and slight zing.  A very low fat biscotti recipe that will have you making tea or coffee all day long just so you can dip them! —Alex & Caydie


  • 2 cups oat flour
  • 1/3 cup honey
  • 1/2 cup finely ground almonds
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tbsp lemon zest
  • 6 tbsp lemon juice
  • 3 tbsp poppy seeds
  • 1/4 cup chopped walnuts (optional)
  • 1 egg
  • 2 egg whites


  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. Combine the flour, ground almonds, baking powder, baking soda & walnuts.
  3. Combine the lemon peel, poppy seeds, egg, egg whites, honey and lemon extract.
  4. Add the dry mixture and mix well. Form the dough into 2 logs, place on parchment paper and gently flatten the logs so they are more mound-like.
  5. Bake at 350 degrees F for 25 minutes (check often). 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.

yields: about 20 biscottis

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