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diabetic lemon biscotti


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*


# # # # # # # # # # #


  • Carbohydrates: 32.5
  • Fats: 1.0
  • Dietary Fiber: 0.0
  • Minerals: 1.0
  • Proteins: 1.0
  • Vitamins: 0.0
  • Water: 1.0


  1. Preheat oven to 325f
  2. Line a baking sheet with parchment paper
  3. In a food processor or in a mixing bowl
  4. Combine flour
  5. Sugar substitute
  6. And baking powder
  7. Add the margarine and pulse until mixture forms fine crumbs
  8. Add egg
  9. Lemon zest
  10. And lemon juice
  11. Pulse until mixture forms a dough around the blade
  12. Turn dough out onto a lightly floured work surface
  13. Knead 2 or 3 times
  14. Adding additional flour if needed
  15. Form dough into a log about 2 inches in diameter
  16. Transfer log to the prepared baking sheet
  17. Bake for 20 minutes
  18. Remove from oven and let cool on the baking sheet
  19. Set on a rack for 15 minutes
  20. Reduce oven temperature to 275f
  21. With a sharp knife
  22. Cut the log diagonally into 1 / 2-inch slices then cut each slice in half
  23. Arrange the half slices
  24. Standing upright on the baking sheet and bake for another 10 minutes
  25. Transfer biscotti to wire racks to cool
  26. Once cool
  27. Store in airtight containers until ready to serve

Step 15

Total Time in Minute 45

Ingredients Count 7

cooking diabetic lemon biscotti

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Unbleached all-purpose flour

Splenda granular

Baking powder

Reduced fat margarine


Lemon zest

Fresh lemon juice

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