Ingredients for Low Fat Lemon Biscotti
- Flour
- Splenda Sugar Substitute
- Unblanched Whole Almonds
- 1/2 teaspoon baking powder
- Baking Soda
- Nutmeg
- 1/4 teaspoon salt
- 3/4 cup dried cranberries (or 1 cup whole/ground almonds, or 1/2 cup diced candied ginger)
- 1/4 cup honey
- Lemon, Juice Of
- 1 teaspoon vanilla extract
- Lemon, Zest Of
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How to Make Low Fat Lemon Biscotti
- Preheat oven to 350°F (175°C) and line a 13-15 inch baking sheet with parchment paper or lightly grease.
- In a medium bowl, whisk together the wet ingredients: 1/4 cup honey, 2 tablespoons water, 2 tablespoons lemon juice, 1 tablespoon lemon zest, and 1 teaspoon vanilla extract.
- In a large bowl, combine the dry ingredients: 1 1/2 cups all-purpose flour, 1/2 teaspoon baking powder, 1/4 teaspoon salt, 1 cup ground almonds, and 3/4 cup dried cranberries (or substitute with 1 cup whole or ground almonds, or 1/2 cup diced candied ginger).
- Gradually add the wet ingredients to the dry ingredients, mixing until a dough forms. Do not overmix.
- Divide the dough in half and shape each half into a log 12-15 inches long and about 1 1/2 inches wide.
- Place the logs on the prepared baking sheet, leaving about 2 inches between them.
- Bake for 30 minutes, or until lightly golden.
- Remove from oven and let cool for 2 minutes.
- Using a sharp knife, slice the logs diagonally into 1/2-inch thick slices.
- Arrange the biscotti cut-side down on the baking sheet.
- Bake for another 15 minutes at 300°F (150°C), or until lightly colored and completely dry.
- Let cool completely on the baking sheet before storing in an airtight container.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
10g
Fat
0g
Carbs
2g
