Lemon-Almond Biscotti

Ingredients

• 1-3/4 cups all-purpose flour
• 3/4 cup granulated sugar (or Splenda for Baking)
• 1 tablespoon baking powder
• 2 tablespoons finely grated lemon zest
• 3/4 cup coarsely chopped almonds
• 2 eggs
• 1/3 cup olive oil
• 1 teaspoon vanilla
• 1/2 teaspoon almond extract

Directions

1. Preheat oven to 325 degrees F. Line a cookie sheet with parchment paper or spray with nonstick cooking spray.
2. In a bowl, mix together flour, sugar (or Splenda), baking powder, lemon zest and almonds. Make a well in the center.
3. In another bowl, whisk eggs, oil, vanilla, and almond extract. Pour into well and mix until a soft, sticky dough forms.
4. Divide dough in half. Shape into two rolls about 10 inches long. Place about 2 inches apart on prepared cookie sheet. Bake in preheated oven for 20 minutes.
5. Cool on sheet for 5 minutes, then cut into slices 1/2 inch thick. Return to sheet and bake for 10 minutes. Turn slices over and bake for 10 minutes more. Immediately transfer to wire racks.

Recipe Yield: Yield: Makes about 3 dozen Serving size: 1 Biscotti

Source: America's Everyday Diabetes Cookbook
Book Title: America's Everyday Diabetes Cookbook