Fat Free Orange Poppy Seed Biscotti

Zero fat in these biscotti, and you’d never guess it. No butter, no oil, no shortening. The eggs and egg whites provide all the moisture and binding the dough needs, while the double bake dries each slice into that signature biscotti snap.

Three tablespoons of orange zest and a hit of frozen orange juice concentrate pack these with intense citrus flavor. The concentrate is the secret weapon here: it’s more potent than regular juice because the water has been removed, so you get pure orange flavor without adding excess liquid to the dough.

Poppy seeds throughout add a subtle nuttiness and a satisfying crunch that contrasts with the crisp, dry cookie. They also look beautiful dotted through each golden slice.

The second bake at a lower temperature is what transforms these from soft logs into proper biscotti. Standing the slices upright lets air circulate around each piece so they dry evenly on both sides.

Chef Tips

• Flour your hands well when shaping the logs. This dough is sticky without any fat to keep it manageable.
• Slice the logs while still slightly warm. Fully cooled logs crumble when cut.
• Use a sharp, serrated knife and cut with a gentle sawing motion for clean slices.
• Store in an airtight container once completely cool. They keep for weeks.

Variations

• Dip one end in melted dark chocolate for a more indulgent (no longer fat-free) treat.
• Add a teaspoon of anise extract for an Italian-bakery flavor combination with the orange.
• Swap poppy seeds for dried cranberry bits for a cranberry-orange biscotti.