Zesty Lemon Biscotti Delight
Enjoy the perfect blend of citrusy freshness and delightful crunch with our Zesty Lemon Biscotti Delight. This diabetic-friendly recipe combines the tangy essence of fresh lemon juice and zest with a delightful crunch to create cookies that satisfy your cravings without compromising your health. Ideal as an afternoon snack or a delightful treat with coffee, these biscotti are both low in sugar and high in flavor. Makes approximately 25 servings—perfect for sharing with friends or enjoying throughout the week!
N/A
Servings
N/A
Calories
7
Ingredients
Ingredients
Unbleached All-Purpose Flour
1 1/4 cups (Measure and sift if desired.)
Splenda Granular
1/2 cup (No preparation needed.)
Baking Powder
1 teaspoon (No preparation needed.)
Reduced Fat Margarine
3 tablespoons (Cut into small bits.)
Large Egg or Liquid Egg Substitute
1 large or 1/4 cup (Beat lightly if using a whole egg.)
Grated Lemon Zest
3 tablespoons (Zest the lemon carefully.)
Fresh Lemon Juice
3 tablespoons (Squeeze and strain fresh lemon juice.)
Instructions
1
Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.
2
In a food processor or mixing bowl, combine the unbleached all-purpose flour, Splenda, and baking powder. Blend or whisk the ingredients well until evenly combined.
3
Add the cold stick margarine, and pulse or cut in with a pastry blender until the mixture resembles fine crumbs.
4
Next, incorporate the large egg (or liquid egg substitute), freshly grated lemon zest, and fresh lemon juice into the mixture. Continue pulsing or stirring until everything forms a cohesive dough.
5
Transfer the dough onto a well-floured surface and knead it gently 2-3 times. If the dough is too sticky, sprinkle a bit more flour as needed.
6
Shape the dough into a log approximately 2 inches (5 cm) in diameter, and place it on the prepared baking sheet. Bake for 20 minutes, then remove and let it rest on the baking sheet for 15 minutes.
7
Lower the oven temperature to 275°F (135°C). Once cooled slightly, use a sharp knife to slice the log diagonally into 1/2-inch (1.25 cm) pieces, then cut each piece in half.
8
Arrange the half slices upright on the baking sheet and return to the oven to bake for an additional 10 minutes, or until golden and crispy.
9
Allow the biscottis to cool on wire racks. Once completely cooled, store them in airtight containers to maintain freshness until you're ready to enjoy.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Zesty Lemon Biscotti Delight?
It is a citrusy, crunchy, diabetic-friendly cookie made with fresh lemon juice and zest, designed to be low in sugar but high in flavor.
Is this recipe suitable for diabetics?
Yes, it is specifically described as a diabetic-friendly recipe that uses Splenda Granular and reduced-fat margarine to keep sugar levels low.
How many servings does this recipe make?
This recipe makes approximately 25 servings.
What type of flour is used in these biscotti?
The recipe calls for 1 1/4 cups of unbleached all-purpose flour.
What sweetener is recommended for this recipe?
The recipe uses 1/2 cup of Splenda Granular to maintain its diabetic-friendly profile.
How much baking powder is required?
You will need 1 teaspoon of baking powder.
What kind of margarine should I use?
The recipe specifies using 3 tablespoons of reduced-fat margarine, cut into small bits.
Can I use an egg substitute?
Yes, you can use either one large egg or 1/4 cup of liquid egg substitute.
How much lemon zest is needed?
The recipe requires 3 tablespoons of carefully grated lemon zest.
How much lemon juice is used?
You should use 3 tablespoons of fresh, strained lemon juice.
What is the initial oven temperature for baking?
The oven should be preheated to 325°F (160°C).
How do I prepare the baking sheet?
Line the baking sheet with parchment paper before placing the dough on it.
What is the first step in mixing the ingredients?
Combine the unbleached all-purpose flour, Splenda, and baking powder in a food processor or mixing bowl and blend well.
How do I incorporate the margarine?
Pulse the cold margarine into the dry ingredients or cut it in with a pastry blender until the mixture resembles fine crumbs.
When do I add the lemon ingredients?
Incorporate the lemon zest and lemon juice along with the egg after the margarine has been mixed into the dry ingredients.
How do I handle the dough after mixing?
Transfer the dough onto a well-floured surface and knead it gently 2-3 times.
What should I do if the dough is too sticky?
If the dough is sticky, you can sprinkle a bit more flour onto the surface as needed while kneading.
What shape should the dough be before the first bake?
Shape the dough into a log approximately 2 inches (5 cm) in diameter.
How long is the first bake?
The dough log should be baked for 20 minutes.
How long should the log rest after the first bake?
Allow the log to rest on the baking sheet for 15 minutes after removing it from the oven.
What temperature is used for the second baking stage?
Lower the oven temperature to 275°F (135°C) for the second stage.
How should the biscotti be sliced?
Use a sharp knife to slice the log diagonally into 1/2-inch (1.25 cm) pieces, then cut each piece in half.
How are the biscotti arranged for the second bake?
Arrange the half slices upright on the baking sheet.
How long is the second baking period?
Bake the slices for an additional 10 minutes or until they are golden and crispy.
How should the biscotti be cooled?
Allow the biscotti to cool completely on wire racks.
What is the best way to store the finished biscotti?
Store them in airtight containers to maintain their freshness and crunch.
Is this recipe considered a low-sugar snack?
Yes, it is categorized as a low-sugar snack and dessert option.
How would you describe the texture of these biscotti?
They have a delightful crunch and are golden and crispy.
Can these biscotti be served with beverages?
Yes, they are described as an ideal treat to enjoy with coffee.
What are the primary flavors in this recipe?
The primary flavors are tangy fresh lemon and a zesty citrus essence.