Prep 15 mins
Cook 38 mins
I found this on healthdiscovery.net and began making a few changes to suit my own tastes and preferences. The original was for lemon biscotti and can easily be switched back. One point per cookie.
- 473.18 ml unbleached flour
- 177.44 ml white sugar
- 118.29 ml coarsely ground almonds
- 2.46 ml baking powder
- 2.46 ml baking soda
- 14.79 ml finely grated orange zest
- 44.37 ml poppy seeds
- 1 egg
- 2 egg whites
- 4.92 ml orange extract
- Preheat oven to 350 degrees.
- Combine the dry ingredients (flour, sugar, ground almonds, poppy seeds, baking powder and baking soda) together in a bowl.
- Combine the zest, egg, egg whites and extract in a second bowl. Add the dry mixture and mix well. Form the dough into 2 logs each 8-9 inches long.
- Place logs onto a cookie sheet lined with parchment paper. Bake for 30 minutes. Let cool slightly and cut diagonally into 1/2 inch slices. Put cut slices soft sides down back on the cookie sheets and bake slices another 8 to 10 minutes until dry.
- Cool completely and store in an airtight container.
I used all purpose flour. I reduced the sugar to 1/2 cup. I used 2 eggs and added fresh orange juice. The dought was hard to mix so I added a bit more orange juice and half a lemon juice. The taste is good but I don't taste the ground almond. Thanks Toni. Made for HOliday tag.
I enjoyed these with a cup of tea. I'm not a fan of orange so I used lemon instead. I usually make biscotti to accompany coffee, so I like that this one goes great with tea.
Good flavor, soft yet still crunchy. Used the advice to add salt. I also cut the recipe in half.