Lemon Almond Biscotti

My children and I love biscotti cookies but they are so high in fat. So I was glad to find this one in the Diabetic Cooking magazine (July/Aug 2003). It has less fat and salt. Thank you MG.

• Ready In: 56 mins
• Serves: 32
• Yields: 32 biscotti

Ingredients

• 1⁄3 cup margarine or 1⁄3 cup butter, softened
• 2⁄3 cup granulated sugar
• 2  tablespoons  grated fresh lemon rind
• 1  teaspoon baking powder
• 1⁄2 teaspoon baking soda
• 1⁄8 teaspoon salt
• 2  large eggs
• 2 1⁄2 cups all-purpose flour
• 1⁄2 cup  slivered almonds (not sliced)

Directions

1. Preheat oven to 375 degrees.
2. Beat margarine in bowl.
3. Add sugar, lemon rind, baking powder, baking soda, salt and eggs.
4. Beat until well blended.
5. Beat in flour to crumb texture.
6. Dough will be fairly dry.
7. Stir in almonds.
8. Kneading the dough slightly, shape into two 9-inch logs.
9. Flatten logs to 1 1/2-inch thick.
10. Place on a nonstick baking sheet and bake for 20 minutes.
11. Remove from oven and cool 1 hour.
12. Slice crosswise into 16 1/2-inch slices per roll.
13. Place cut side down on baking sheet and bake 8 minutes.
14. Flip biscotti over and bake 8 minutes more or until crisp and golden.
15. Cool.
16. Store in air-tight container for up to three days.