Diabetic Lemon Biscotti
Legal cookies that taste good! I enjoy making biscotti and lemon is one of my favorite things so this is a double winner in my book. It says that it will make 36 but i can't seem to get that many. *edit*, i have changed the yield to a more realistic 25. *wink*
Steps
Preheat oven to 325f.
Line a baking sheet with parchment paper.
In a food processor or in a mixing bowl , combine flour , sugar substitute , and baking powder.
Add the margarine and pulse until mixture forms fine crumbs.
Add egg , lemon zest , and lemon juice.
Pulse until mixture forms a dough around the blade.
Turn dough out onto a lightly floured work surface.
Knead 2 or 3 times , adding additional flour if needed.
Form dough into a log about 2 inches in diameter , transfer log to the prepared baking sheet.
Bake for 20 minutes.
Remove from oven and let cool on the baking sheet , set on a rack for 15 minutes , reduce oven temperature to 275f.
With a sharp knife , cut the log diagonally into 1 / 2-inch slices then cut each slice in half.
Arrange the half slices , standing upright on the baking sheet and bake for another 10 minutes.
Transfer biscotti to wire racks to cool.
Once cool , store in airtight containers until ready to serve.
Ingredients
unbleached all-purpose flour, splenda granular, baking powder, reduced fat margarine, eggs, lemon zest, fresh lemon juice