Sugar Free Lemon Biscotti
3 1/2 cups flour
1 tablespoon baking powder
1/2 cup butter
1/2 cup sugar substitute
2 tablespoons freshly grated lemon peel
1 teaspoon vanilla extract
3/4 cup pistachio nuts
1 egg white, lightly beaten
In a large bowl, combine the flour and baking powder. In another large bowl, combine the margarine and sugar substitute. Beat until fluffy and light in color. Add the 5 eggs, lemon peel and vanilla extract. Beat until mixture is smooth and thick. (Our dough never got smooth, despite a lot of beating.) Add the flour gradually. (The addition of the flour eventually smoothed it out.) Mix well after each addition. Add the pistachio nuts. Blend well. Gather the dough into a ball. Divide the dough into 3 equal parts. Wrap each part in plastic wrap. Refrigerate for 5 hours.
Preheat the oven to 350 degrees. Use a nonstick baking sheet or lightly grease a baking sheet with low-calorie cooking spray.
Remove the dough from the refrigerator. Transfer each section to a lightly floured surface. Shape each portion into a large log. Place 2 of the logs on 1 sheet about 5 inches apart. Place the remaining log on another cooking sheet. Brush each log with the egg white.
Place the logs in the oven. Bake 30 to 35 minutes or until the dough has flattened somewhat and the top is slightly cracked. Remove from the oven. Using a large metal spatula, loosen the dough from the sheet. Leave on the sheet for 10 minutes. Carefully transfer the logs, one at a time, to a cutting board.
With a large knife, slice each log into diagonal slices that are 3 inches long by 1/4 inch thick. Return the sliced biscotti to the baking sheets.
Bake for 10 to 15 minutes, turning twice, until the biscotti are dry and lightly toasted. Remove from oven and cool on racks.
Makes 60 pieces.