Low Fat Lemon Biscotti
photo by Outta Here
- Ready In:
- 1hr
- Ingredients:
- 12
- Serves:
-
40
ingredients
- 473.18 ml flour
- 177.44 ml Splenda sugar substitute
- 177.44 ml unblanched whole almonds, ground fine
- 3.69 ml baking powder
- 2.46 ml baking soda
- 2.46 ml nutmeg (optional) or 2.46 ml ground ginger (optional)
- 1.23 ml salt (optional)
- 177.44 ml dried cranberries
- 78.78 ml honey
- 1 lemon, juice of, plus water to fill 1/3 cup
- 4.92 ml vanilla (optional)
- 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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Reviews
RECIPE SUBMITTED BY
i'm obsessed with low fat, sugar free, diabetic or otherwise low cal dessert options. Thanks to everyone for sharing such great recipes here!