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Fat Free Lemon Poppy Seed Biscotti

Author/Submitted by: Eating Well Magazine Nov/Dec 1992
Servings: 50
Categories: Biscotti / Cookies / Desserts / Low-Fat/Low-Cal

2  cups  Unbleached flour
3/4  cup  Sugar
1/2  cup  Almonds, finely ground
1/2  teaspoon  Baking powder
1/2  teaspoon  Baking soda
1  tablespoon  Grated Lemon Peel
3  tablespoons  Poppy Seeds
1    Egg
2    Egg Whites
1  teaspoon  Lemon extract

1. Preheat oven to 350. Grease and flour (or use parchment paper), a large cookie sheet.

2. Mix dry ingredients. Combine wet ingredients and mix with dry ingredients to form 2-15 inch logs. Bake 30 minutes. Cool slightly and cut diagonally in 1/2 inch slices. Bake 8-10 minutes more til dry. Cool completely before storing in an airtight container.


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