Serving size: 0.6 oz (2-3 cookies)
2 cups unbleached white flour
1 tsp baking powder
1/4 tsp salt
1 cup sugar
3/4 cup eggbeaters or egg whites
1 tsp vanilla
2 tbsp grated lemon peel
1 tbsp poppy seeds
Preheat oven to 350.
Mix all ingredients together in a bowl. Dough will be moist- use floured hands to divide the dough in half. Form each half into a 15-inch log on a greased non-stick cookie sheet. Bake the biscotti 25-30 minutes until firm. Let cool outside of the oven, then slice the logs thinly on the diagonal. Place the slices back on the pan with a cut side down. Turn the oven down to 325 and bake the biscotti for another 15 minutes.
Once cool, store the biscotti in an airtight container for up to two weeks.