2 Reviews

This is a lovely biscotti. I used Splenda for the sugar and 1/4 cup of egg white to reduce sugar and fat as much as I could. I also added 1/2 a tsp of lemon extract and was glad I did, the mix was quite dry and I ended up adding another 2 tbsp of egg white and a tbsp of milk to get it to a workable moisture level. I sliced the bar after 10 mins and it cut very well at that point. I rebaked them standing upright for 12 mins and I'm very happy with the result. OH! I should also mention that mine were Lemon Walnut because my almonds had vanished. Thanks for this one Char!

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Annacia December 18, 2007

This is a nice easy recipe. I melted the butter before adding the other ingredients to make mixing easier. I didn't cool for as long as suggested before slicing them. Making this again, I would add some almond or vanilla essence, maybe lemon or orange extract as although they're light and crisp, the lemon flavour needs some assistance.

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Cat R. March 05, 2006
Lemon Almond Biscotti