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    You are in: Home / Baking / Diabetic Lemon Biscotti Recipe
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    Diabetic Lemon Biscotti

    Diabetic Lemon Biscotti. Photo by Annacia

    1/3 Photos of Diabetic Lemon Biscotti

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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    Annacia's Note:

    Legal cookies that taste good! I enjoy making biscotti and lemon is one of my favorite things so this is a double winner in my book. It says that it will make 36 but I can't seem to get that many. *EDIT*, I have changed the yield to a more realistic 25. *wink*

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 325°F (160°C). Line a baking sheet with parchment paper.
    2. 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. 3
      Add egg, lemon zest, and lemon juice.
    4. 4
      Pulse until mixture forms a dough around the blade (mixing in a bowl, stir until moistened and gathers into dough).
    5. 5
      Turn dough out onto a lightly floured work surface.
    6. 6
      Knead 2 or 3 times, adding additional flour if needed (dough should be sticky).
    7. 7
      Form dough into a log about 2 inches (5 cm) in diameter, transfer log to the prepared baking sheet.
    8. 8
      Bake for 20 minutes.
    9. 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. 10
      With a sharp knife, cut the log diagonally into 1/2-inch (1.25 cm) slices then cut each slice in half.
    11. 11
      Arrange the half slices, standing upright on the baking sheet and bake for another 10 minutes.
    12. 12
      Transfer biscotti to wire racks to cool. Once cool, store in airtight containers until ready to serve.

    Ratings & Reviews:

    • on February 22, 2009

      55

      These biscottis are great and I like that they are low-cal. I love lemon taste and these biscottis have a great lemon taste. The only thing I changed, was that I used all purpose flour and unsalted butter. They're not too hard even though I added a few minutes of cooking. Thanks Annacia. Made for 123 hit wonders

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 29, 2008

      45

      This recipe was good. But I had to add nearly 1 1/2 cups more so it turned into a dough. Icooked it the first time for exactly what you said and it didn't work, so I did it again (this time cooking for 25 minutes and then cooking the slices on 135*C on each side for 10 minutes each. Overall very nice

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 03, 2007

      55

      Can't get 36? I can't figure out how to keep them in the covered container. I keep eating them *blush* AMAZING biscotti. Will make it again and agian until i have gained 2 pounds on diabetic and low fat cookies ::) 25 huh annacia? gulps...i am a bad girl methinks *sticks out tongue*

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Diabetic Lemon Biscotti

    Serving Size: 1 (12 g)

    Servings Per Recipe: 25

    Amount Per Serving
    % Daily Value
    Calories 32.5
     
    Calories from Fat 8
    25%
    Total Fat 0.9 g
    1%
    Saturated Fat 0.1 g
    0%
    Cholesterol 8.4 mg
    2%
    Sodium 34.1 mg
    1%
    Total Carbohydrate 5.1 g
    1%
    Dietary Fiber 0.2 g
    1%
    Sugars 0.1 g
    0%
    Protein 0.9 g
    1%

    The following items or measurements are not included:

    Splenda granular

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