Italian

Lemon Poppyseed Biscotti is for Dessert.

Lemon Poppyseed Biscotti takes 10 minutes to prepare.

Lemon Poppyseed Biscotti takes 45 minutes to cook.

Lemon Poppyseed Biscotti makes 10 servings.

The ingredients for Lemon Poppyseed Biscotti are:

1 tbsp canola oil
3 tbsp non-dairy milk
1 large egg + 1 egg white, room temperature
1 tsp vanilla extract
? tsp lemon extract
2 tsp lemon juice
? cup granulated sugar
1 ? tbsp lemon zest
1 cup all-purpose flour
? cup whole wheat pastry flour
1 tsp baking powder
? tsp salt
1 ? tbsp poppy seeds
1 tbsp lemon juice
1 tbsp sanding sugar

Here is how you make Lemon Poppyseed Biscotti:

Preheat oven to 350?F degrees. Line a large baking sheet with parchment paper or a silicone baking mat.Whisk together the oil, milk, egg, egg white, extracts, 2 tsp lemon juice, sugar and lemon zest until combined.Add the flours, baking powder, salt and poppy seeds and gently mix until combined.Turn dough out onto lightly floured baking sheet and, with floured hands, pat dough into a rectangle about ?" thick. Brush entire surface with 1 tbsp lemon juice and sprinkle with sanding sugar.Bake for 20-22 minutes, or until the top and sides of the slab are lightly browned. Remove from the oven and cool for 10 minutes. Cut into 1" thick slices using a sharp knife. Set slices cut sides up on the baking sheet. Return to the oven to bake for 10 minutes. Flip, and bake the other side for 10 minutes. Remove from the oven and allow to cool for 3 minutes on the baking sheet (cookies will become crunchy as they cool). Serving Size: Makes 10Number of Servings: 10Recipe submitted by SparkPeople user JO_JO_BA.

The nutritional information for Lemon Poppyseed Biscotti is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 151.9

• Total Fat: 2.9 g
• Cholesterol: 18.6 mg
• Sodium: 15.6 mg
• Total Carbs: 28.2 g
• Dietary Fiber: 1.6 g
• Protein: 4.2 g

Lemon Poppyseed Biscotti is Italian cuisine.

The dietary needs meet for Lemon Poppyseed Biscotti is Vegetarian