Low Fat Lemon Biscotti Recipe

Name: Low Fat Lemon Biscotti
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups flour; 3/4 cup Splenda sugar substitute; 3/4 cup unblanched whole almonds, ground fine; 3/4 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon nutmeg (optional) or 1/2 teaspoon ground ginger (optional); 1/4 teaspoon salt (optional); 3/4 cup dried cranberries; 1/3 cup honey; 1 lemon, juice of, plus water to fill 1/3 cup; 1 teaspoon vanilla (optional); 1 lemon, zest of

Servings: persons

2 cups flour
3/4 cup Splenda sugar substitute
3/4 cup unblanched whole almonds, ground fine
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon nutmeg (optional) or 1/2 teaspoon ground ginger (optional)
1/4 teaspoon salt (optional)
3/4 cup dried cranberries
1/3 cup honey
1 lemon, juice of, plus water to fill 1/3 cup
1 teaspoon vanilla (optional)
1 lemon, zest of

1
Pre-heat oven to 350u00b0F and prepare a baking pan 13-15 inches long with iether cooking spray or parchment.
2
Combine wet ingredients: honey, water, lemon juice and zest, vanilla and set aside.
3
Combine dry ingredients including cranberries and almonds and stir to combine.
4
Add wet mix to dry and stir till all ingredients are combined into dough.
5
Divide dough in half and make 2 logs 12-15 inches long; space well apart on pan.
6
Bake at 350u00b0F for about 30 minutes till light golden color.
7
Cool for 2 minutes and slice logs diagonally at 1/2 inch or thinner intervals with a sharp knife.
8
Place biscotti cut side down on pan and bake about 15 minutes at 300u00b0F until lightly colored and dry.
9
Allow to cool in the pan and store in an airtight container.

599

kcal

Calories

Fat

111

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups flour, 3/4 cup Splenda sugar substitute, 3/4 cup unblanched whole almonds, ground fine, 3/4 teaspoon baking powder, and more.

Yes, Low Fat Lemon Biscotti falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Low Fat Lemon Biscotti

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