Diabetic Lemon Biscotti

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 25
• 1 1/4 cups unbleached all-purpose flour
• 1/2 cup splenda granular (sugar substitute)
• 1 teaspoon baking powder
• 3 tablespoons cold stick reduced fat margarine, cut into bits
• 1 large eggs or 1/4 cup liquid egg substitute
• 3 tablespoons grated lemon zest
• 3 tablespoons fresh lemon juice

Recipe

• 1 preheat oven to 325°f (160°c). line a baking sheet with parchment paper.
• 2 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 (if working in a bowl, cut in margarine with a pastry blender or two knives).
• 3 add egg, lemon zest, and lemon juice.
• 4 pulse until mixture forms a dough around the blade (mixing in a bowl, stir until moistened and gathers into dough).
• 5 turn dough out onto a lightly floured work surface.
• 6 knead 2 or 3 times, adding additional flour if needed (dough should be sticky).
• 7 form dough into a log about 2 inches (5 cm) in diameter, transfer log to the prepared baking sheet.
• 8 bake for 20 minutes.
• 9 remove from oven and let cool on the baking sheet, set on a rack for 15 minutes, reduce oven temperature to 275°f (135°c).
• 10 with a sharp knife, cut the log diagonally into 1/2-inch (1.25 cm) slices then cut each slice in half.
• 11 arrange the half slices, standing upright on the baking sheet and bake for another 10 minutes.
• 12 transfer biscotti to wire racks to cool. once cool, store in airtight containers until ready to serve.