Lemon Biscotti

Ingredients:

1¼ cups unbleached all-purpose flour
½ cup spoonable sugar substitute
1 teaspoon baking powder
3 tablespoons cold reduced-fat stick margarine, cut into bits 
1 large egg or ¼ cup egg substitute
3 tablespoons grated lemon zest 3 tablespoons fresh lemon juice

Preparation:

Preheat the oven to 325°F.

Line a baking sheet with parchment paper. In a food processor, combine the flour, sugar substitute, and baking powder. Add the margarine and pulse until the mixture forms fine crumbs. Add the egg, lemon zest, and lemon juice. Pulse until mixture forms a dough around the blade. Turn the dough out onto a lightly floured work surface. Knead 2 or 3 times, adding more flour if needed (the dough should be sticky). Form the dough into a log about 2 inches in diameter. Transfer the log to the prepared baking sheet. Bake for 20 minutes.

Remove from the oven and let cool on the baking sheet on a rack for 15 minutes. Reduce the oven temperature to 275°F.

With a sharp knife, cut the log diagonally into ½ inch thick slices. Then cut each slice in half. Arrange the half slices, standing upright, on the baking sheet and bake for another 10 minutes. Transfer the biscotti to wire racks to cool. Once cool, store in an airtight container until ready to serve.

Makes 36 biscotti, or 18 servings