Low Fat Lemon Biscotti

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 40
• 2 cups flour
• 3/4 cup splenda sugar substitute
• 3/4 cup unblanched whole almonds, ground fine
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon nutmeg (optional) or 1/2 teaspoon ground ginger (optional)
• 1/4 teaspoon salt (optional)
• 3/4 cup dried cranberries
• 1/3 cup honey
• 1 lemon, juice of, plus water to fill 1/3 cup
• 1 teaspoon vanilla (optional)
• 1 lemon, zest of

Recipe

• 1 pre-heat oven to 350°f and prepare a baking pan 13-15 inches long with iether cooking spray or parchment.
• 2 combine wet ingredients: honey, water, lemon juice and zest, vanilla and set aside.
• 3 combine dry ingredients including cranberries and almonds and stir to combine.
• 4 add wet mix to dry and stir till all ingredients are combined into dough.
• 5 divide dough in half and make 2 logs 12-15 inches long; space well apart on pan.
• 6 bake at 350°f for about 30 minutes till light golden color.
• 7 cool for 2 minutes and slice logs diagonally at 1/2 inch or thinner intervals with a sharp knife.
• 8 place biscotti cut side down on pan and bake about 15 minutes at 300°f until lightly colored and dry.
• 9 allow to cool in the pan and store in an airtight container.