Lemon Almond Biscotti

---

My children and i love biscotti cookies but they are so high in fat. So i was glad to find this one in the diabetic cooking magazine (july/aug 2003). It has less fat and salt. Thank you mg.

---

Steps

---

Preheat oven to 375 degrees.

---

Beat margarine in bowl.

---

Add sugar , lemon rind , baking powder , baking soda , salt and eggs.

---

Beat until well blended.

---

Beat in flour to crumb texture.

---

Dough will be fairly dry.

---

Stir in almonds.

---

Kneading the dough slightly , shape into two 9-inch logs.

---

Flatten logs to 1 1 / 2-inch thick.

---

Place on a nonstick baking sheet and bake for 20 minutes.

---

Remove from oven and cool 1 hour.

---

Slice crosswise into 16 1 / 2-inch slices per roll.

---

Place cut side down on baking sheet and bake 8 minutes.

---

Flip biscotti over and bake 8 minutes more or until crisp and golden.

---

Cool.

---

Store in air-tight container for up to three days.

---

Ingredients

---

margarine, granulated sugar, fresh lemon rind, baking powder, baking soda, salt, eggs, all-purpose flour, slivered almonds