WW: Lemon Poppy Seed Biscotti (1.4 points)
2 cups all-purpose flour
3/4 cup granulated Splenda
1/2 cup almonds, ground
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 tablespoon lemon zest
3 tablespoons poppy seeds
2 egg whites
1 teaspoon lemon extract
Preheat oven to 350ÂºF. Line a baking sheet with parchment paper.
Combine the flour, sugar, ground almonds, baking powder and baking soda.
Combine the lemon peel, poppy seeds, egg, egg whites and lemon extract. Add the dry mixture and mix well.
Form the dough into 2 logs.
Place logs onto the prepared baking sheet.
Bake at 350ÂºF. for 30 minutes.
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.
One cookie equals: Calories 44, Protein 2g, Total Fat 2g, Sodium 29mg, Cholesterol 6mg, Carbohydrates 6, Fiber 1g
++++ WWP: 1.4
Yield: 3 dozen cookies