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Low Fat Lemon Biscotti

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Low Fat Lemon Biscotti

Description

I used the heart smart Honey Almond Biscotti as a base mixture for experimentation and came up with these guys. A yummy lemon fix for calorie counters. Tip: I found fine ground almonds in the bulk aisle in Save On Foods. The 3/4 cup dried cranberries can be substituted with whole or ground almonds, or diced candied ginger, or whatever you like, really.

Cooking Time

Preparation Time :15 Min

Cook Time : 45 Min

Total Time : 1 Hr 0 Min

Ingredients

Serves : 40
  • 2 flour
  • 3⁄4 splenda sugar substitute
  • 3⁄4 cup unblanched whole almonds, ground fine
  • 3⁄4 baking powder
  • 1⁄2 baking soda
  • 1⁄2 nutmeg
  • 1⁄4 salt
  • 3⁄4 dried cranberries
  • 1⁄3 honey
  • 1 lemon, juice of, plus water to fill 1/3 cup
  • 1 vanilla
  • 1 lemon, zest of

Directions

  • Pre-heat oven to 350°F and prepare a baking pan 13-15 inches long with iether cooking spray or parchment.
  • Combine wet ingredients: honey, water, lemon juice and zest, vanilla and set aside.
  • Combine dry ingredients including cranberries and almonds and stir to combine.
  • Add wet mix to dry and stir till all ingredients are combined into dough.
  • Divide dough in half and make 2 logs 12-15 inches long; space well apart on pan.
  • Bake at 350°F for about 30 minutes till light golden color.
  • Cool for 2 minutes and slice logs diagonally at 1/2 inch or thinner intervals with a sharp knife.
  • Place biscotti cut side down on pan and bake about 15 minutes at 300°F until lightly colored and dry.
  • Allow to cool in the pan and store in an airtight container.
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#Tags

veg