Diabetic Lemon Biscotti Recipes

LEMON BISCOTTI

Steps:

• Preheat the oven to 350 degrees F. Grease a baking sheet. Combine the flour, sugar, and baking powder in a large bowl. Mix well. Combine the lemon rind, lemon juice, lemon extract, oil, and eggs. Beat well and then add to the flour. Stir well to blend until the dough is like crumbs. Turn the dough out onto a floured board or counter. Knead until it comes together (6-8 times). Divide the dough in half. Shape each piece into an 8-inch long roll. Place the rolls on the prepared baking sheet. Flatten the roll gently with a rolling pin to a 1-inch thickness. Place the baking sheet in the oven and bake for 30 minutes at 350 degrees F. Remove the baking sheet from the oven and place the rolls on a wire rack to cool for 15 minutes. Cut the rolls into 1/2 inch slices and place on the baking sheet, cut sides down. Reduce the oven temperature to 325 degrees F. Place the baking sheet back in the oven and bake for 10 minutes. Turn the biscotti over and bake for another 10 minutes. The cookies will still be a little soft. Remove from the baking sheet and let cool completely on a wire rack. While the biscotti are cooling, combine the lemon juice and powdered sugar for the glaze. Drizzle the glaze over the biscotti. Store the biscotti in an airtight container.

LIME COCONUT BISCOTTI

Steps:

• In a small bowl, beat sugar and oil until blended. Beat in the eggs, lime juice and extracts. Combine the flour, cornmeal, baking powder and salt; gradually add to sugar mixture and mix well (dough will be sticky). Stir in coconut and lime zest. , Divide dough in half. With lightly floured hands, shape each half into a 12x2-in. rectangle on a parchment-lined baking sheet. Bake at 350° for 20-25 minutes or until set., Place pan on a wire rack. When cool enough to handle, transfer loaves to a cutting board; cut diagonally with a serrated knife into 3/4-in. slices. Place cut side down on ungreased baking sheets. Bake for 5-6 minutes on each side or until golden brown. Remove to wire racks to cool. Store in an airtight container.

LEMON BISCOTTI

Steps:

• Preheat the oven to 350°F. Prep one cookie tray with parchment.
• In a medium bowl, combine the butter and sugar. Mix until light and fluffy using a hand mixer. Add the lemon zest and mix until fully incorporated.
• Add the eggs and mix for about 1 minute. Scrape down the sides and bottom of the bowl.
• Add the flour, salt and baking powder. Gently mix the dry ingredients on low speed until incorporated. Stop mixing once all of the flour is absorbed. Scrape down the sides and bottom of the bowl.
• Once the mixture comes together, sprinkle a dusting of flour onto the cookie tray that is lined with parchment. Carefully dump out the bowl onto the tray and gently form the dough into a log. The dough will be sticky and soft, so add more flour to your surface and your hands as needed to form the shape.
• Once your log is ready (it should be about the length of the tray), press down so that the dough log is about 1/2 inch thick.
• Bake for about 30 minutes until puffed up, light golden brown and firm.
• Once the cookie log is done baking, remove from the oven and set aside. Drop the oven temp to 300°F.
• Allow to cool for 10 minutes on the tray. Once the cookie log is done resting, use a serrated knife to slice the log into about 1 inch cookies, on a diagonal.
• Place the cookies on their flat sides and place back into the oven for 10 minutes* (or more time if desired, SEE NOTES).
• After the cookies are done baking on the one side, flip them over again and bake the other sides for 10 minutes (or more time if desired, SEE NOTES).
• After the last bake, remove the cookies from the oven and allow to cool on the tray.
• In a small bowl, combine the lemon juice and powdered sugar. Drizzle the glaze over the tops of the biscotti. Allow the glaze to dry.

LEMON POPPY SEED BISCOTTI

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Combine the flour, sugar, ground almonds, baking powder and baking soda.
• Combine the lemon peel, poppy seeds, egg, egg whites and lemon extract. Add the dry mixture and mix well. Form the dough into 2 logs.
• Place logs onto the prepared baking sheet. Bake at 350 degrees F (175 degrees C) for 30 minutes. Let cool slightly and cut diagonally into 1/2 inch slices. Bake slices another 8 to 10 minutes until dry. Cool completely and store in an airtight container.

DIABETIC LEMON BISCOTTI

Steps:

• Preheat oven to 325°F (160°C). 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°F (135°C).
• 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.

LEMON BISCOTTI WITH LEMON DRIZZLE

Steps:

• Preheat oven to 350°. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, and baking powder in a large bowl. Combine rind, 1 tablespoon lemon juice, extract, oil, and eggs, and add to flour mixture, stirring until well-blended (dough will be dry and crumbly).
• Turn dough out onto a lightly floured surface; knead lightly 7 to 8 times. Divide dough in half. Shape each portion into an 8-inch-long roll. Place rolls 6 inches apart on a baking sheet coated with cooking spray; flatten each roll to 1-inch thickness. Bake at 350° for 30 minutes.
• Remove the rolls from baking sheet; cool for 10 minutes on a wire rack. Cut each roll diagonally into 15 (1/2-inch) slices. Place the slices, cut sides down, on baking sheet. Reduce oven temperature to 325°; bake for 10 minutes.
• Turn cookies over; bake an additional 10 minutes (the cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet, and cool completely on wire rack.
• Combine 1 tablespoon lemon juice and powdered sugar, and drizzle over the biscotti.