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1
Preheat oven to 325u00b0F (160u00b0C). Line a baking sheet with parchment paper.
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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).
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3
Add egg, lemon zest, and lemon juice.
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4
Pulse until mixture forms a dough around the blade (mixing in a bowl, stir until moistened and gathers into dough).
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5
Turn dough out onto a lightly floured work surface.
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6
Knead 2 or 3 times, adding additional flour if needed (dough should be sticky).
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7
Form dough into a log about 2 inches (5 cm) in diameter, transfer log to the prepared baking sheet.
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8
Bake for 20 minutes.
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9
Remove from oven and let cool on the baking sheet, set on a rack for 15 minutes, reduce oven temperature to 275u00b0F (135u00b0C).
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10
With a sharp knife, cut the log diagonally into 1/2-inch (1.25 cm) slices then cut each slice in half.
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11
Arrange the half slices, standing upright on the baking sheet and bake for another 10 minutes.
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12
Transfer biscotti to wire racks to cool. Once cool, store in airtight containers until ready to serve.
