Low Fat Lemon Biscotti Recipes

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.

LOW FAT LEMON BISCOTTI

Steps:

• Pre-heat oven to 350°F and prepare a baking pan 13-15 inches long with iether cooking spray or parchment.
• Combine wet ingredients: honey, water, lemon juice and zest, vanilla and set aside.
• Combine dry ingredients including cranberries and almonds and stir to combine.
• Add wet mix to dry and stir till all ingredients are combined into dough.
• Divide dough in half and make 2 logs 12-15 inches long; space well apart on pan.
• Bake at 350°F for about 30 minutes till light golden color.
• Cool for 2 minutes and slice logs diagonally at 1/2 inch or thinner intervals with a sharp knife.
• Place biscotti cut side down on pan and bake about 15 minutes at 300°F until lightly colored and dry.
• Allow to cool in the pan and store in an airtight container.

RASPBERRY LEMONADE BISCOTTI

Steps:

• Place the raspberries and 2 tablespoons of sugar into a small saucepan over medium heat. Bring to a boil. Cook, stirring occasionally, until reduced by about 1/3. Remove from heat, and strain through a sieve to remove the seeds. Set aside to cool.
• In a large bowl, cream together the butter and 1 1/3 cups of sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each one. Stir in the raspberry sauce and lemon zest until well blended. Combine the flour, baking powder and salt; stir into the batter. Cover and refrigerate for about 10 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease two cookie sheets.
• Divide the dough into four equal parts. Form each piece of dough into a 12 inch long log shape on a lightly floured surface. Place two logs onto each cookie sheet, and pat down until they are about 3 inches wide. There should be at least 2 inches of space between each log.
• Bake for 30 minutes in the preheated oven, until firm but not crisp. Remove from the oven, and allow to cool for at least 10 minutes.
• Place the biscotti bars on a cutting board, and use a serrated knife to cut into 3/4 inch wide slices. Return the slices to the baking sheets cut side down.
• Bake for 8 minutes, then turn the cookies over, and bake for an additional 8 minutes, or until lightly toasted on each side. Cool completely, then store in an airtight container.

LEMON ANISE BISCOTTI

Steps:

• In a small bowl, beat eggs and sugar for 2 minutes or until thickened. Add oil and extracts; mix well. Combine the flour, baking powder and salt; beat into egg mixture. Beat in lemon zest and aniseed. , Divide dough in half. On a lightly floured surface, shape each portion into a 12x2-in. rectangle. Transfer to a baking sheet lined with parchment. Flatten to 1/2-in. thickness. , Bake at 350° for 30-35 minutes or until golden and tops begin to crack. Carefully remove to wire racks; cool for 5 minutes. , Transfer to a cutting board; cut with a serrated knife into scant 3/4-in. slices. Place cut side down on ungreased baking sheets. Bake for 5 minutes. Turn and bake 5-7 minutes longer or until firm and golden brown. Remove to wire racks to cool. Store in an airtight container.

LOW-FAT ALMOND-CINNAMON BISCOTTI

Steps:

• Preheat oven to 350°F. Grease 18x12x1-inch baking sheet. Combine first 4 ingredients in bowl of heavy-duty electric mixer fitted with paddle attachment. Beat until well blended. Mix flour, almonds, cinnamon, baking soda and salt in medium bowl. Gradually add to egg mixture, beating until blended (dough will be soft).
• Turn dough out onto floured surface and gather together. Roll dough between palms and work surface into 16-inch-long log. Transfer to prepared sheet. Flatten log to 1-inch thickness. Bake until light brown and cracked on top, about 30 minutes. Transfer sheet to rack; cool log 10 minutes. Reduce oven temperature to 325°F.
• Transfer warm log to work surface. Using serrated knife, cut log on sharp diagonal into 1/4- to 1/3-inch-thick slices. Arrange on baking sheets. Bake 10 minutes per side. Transfer to racks and cool (biscotti will harden while cooling). (Can be made ahead. Store airtight up to 1 week.)