Diabetic Lemon Biscotti - cooking recipe

Ingredients

1 1/4 cups unbleached all-purpose flour
1/2 cup Splenda granular (sugar substitute)
1 teaspoon baking powder
3 tablespoons cold stick reduced fat margarine, cut into bits
1 large eggs or 1/4 cup liquid egg substitute
3 tablespoons grated lemon zest
3 tablespoons fresh lemon juice

Preparation

Preheat oven to 325\u00b0F (160\u00b0C). 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\u00b0F (135\u00b0C).
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.