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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Low Fat Lemon Biscotti

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions