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Lemon Biscotti

These make a nice snack or a quick breakfast with whatever your favorite breakfast beverage is. The double baking gives them the traditional crunchiness. If you're not into dunking and want a softer cookie, reduce the second baking time to 10 minutes.

2 1/2 c Flour
1 t Sodium Free Baking Powder
1 t Sodium Free Baking Soda
1 c Egg Substitute
3/4 c Sugar
1 T Lemon Zest
1 1/2 t Lemon Juice

Sift together flour, baking powder and baking soda. In another bowl beat eggs and sugar together, then beat in lemon zest and lemon juice. Add flour mixture to egg mixture and stir until well mixed. On a floured surface, knead dough for 2 minutes. Divide dough in half and shape into 2 logs, about 1 inch high and 4 inches wide. Bake at 325 for 30 minutes or until golden brown. Remove from oven and cool. Reduce oven temperature to 300. Slice logs diagonally into 1/2 inch thick slices and put slices back on baking sheet, cut side down. Bake for another 20 minutes.

Yield: 24 Servings

Sodium Category: VeryLowSodium

Nutrition Facts
Serving Size 1 Helping
Servings Per Recipe 24

Amount Per Serving
Calories 81
Calories from Fat 4

% Daily Values *

Total Fat 0 gr
  Saturated Fat 0 gr
  Polyunsaturated Fat 0 gr
  Monounsaturated Fat 0 gr
Cholesterol 0 mg
Sodium 19 mg
Potassium 70 mg
Carbohydrates 16 gr
  Dietary Fiber 0.4gr
Protein 3 gr

Vitamin A
Vitamin C

* Percent Daily Values are based on
a 2000 calorie diet

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