Lemon Biscotti

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Lemon Biscotti

1-1/4 cup flour

1/2 cup spoonable sugar substitute

1 tsp baking powder

3 tbsp reduced-fat cold stick margarine, cut into bits

1 large egg or 1/4 cup liquid egg substitute

3 tbsp grated lemon zest

3 tbsp fresh lemon juice

Preheat oven to 325 deg F. 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 (if

working in a bowl, cut in margarine with a pastry blender or

two knives). Add egg, lemon zest, and lemon juice. Pulse

until mixture forms a dough around the blade (mixing in a

bowl, stir until moistened and gathers into dough). Turn

dough out onto a lightly floured work surface. Knead 2 or 3

times, adding additional flour if needed (dough should be

sticky). 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 275

deg F. 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. Makes 36 biscotti, 4 biscotti per serving.

93 Calories,3g Fat,3g Protein,13g Carbs,24mg Chol,86mg Sodium,1g Fiber