Diabetic Lemon Biscotti

Recipe by Annacia
READY IN: 45mins




  • Preheat oven to 325°F (160°C). 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 (5 cm) 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°F (135°C).
  • With a sharp knife, cut the log diagonally into 1/2-inch (1.25 cm) 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.