Low Fat Lemon Biscotti Recipes

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I used the heart smart Honey Almond Biscotti as a base mixture for experimentation and came up with these guys. A yummy lemon fix for calorie counters. Tip: I found fine ground almonds in the bulk aisle in Save On Foods. The 3/4 cup dried cranberries can be substituted with whole or ground almonds, or diced candied ginger, or whatever you like, really.

Provided by kabu3741

Categories     Dessert

Time 1h

Yield 40 serving(s)

Number Of Ingredients 12

Low Fat Lemon Biscotti image


  • 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.

Nutrition Facts : Calories 48, Fat 1.4, SaturatedFat 0.1, Sodium 22.9, Carbohydrate 8, Fiber 0.6, Sugar 2.6, Protein 1.2

2 cups flour
3/4 cup Splenda sugar substitute
3/4 cup unblanched whole almonds, ground fine
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon nutmeg (optional) or 1/2 teaspoon ground ginger (optional)
1/4 teaspoon salt (optional)
3/4 cup dried cranberries
1/3 cup honey
1 lemon, juice of, plus water to fill 1/3 cup
1 teaspoon vanilla (optional)
1 lemon, zest of


Legal cookies that taste good! I enjoy making biscotti and lemon is one of my favorite things so this is a double winner in my book. It says that it will make 36 but I can't seem to get that many. *EDIT*, I have changed the yield to a more realistic 25. *wink*

Provided by Annacia

Categories     Dessert

Time 45m

Yield 25 serving(s)

Number Of Ingredients 7

Diabetic Lemon Biscotti image


  • 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.

Nutrition Facts : Calories 32.5, Fat 0.9, SaturatedFat 0.2, Cholesterol 8.5, Sodium 34.1, Carbohydrate 5.1, Fiber 0.2, Sugar 0.1, Protein 0.9

1 1/4 cups unbleached all-purpose flour
1/2 cup Splenda granular (sugar substitute)
1 teaspoon baking powder
3 tablespoons cold stick reduced fat margarine, cut into bits
1 large eggs or 1/4 cup liquid egg substitute
3 tablespoons grated lemon zest
3 tablespoons fresh lemon juice


These little gems are always the hit wherever I bring them. They are bursting with almond flavor and are wonderful dunked in coffee. They freeze beautifully in an airtight container.

Provided by Wendy

Categories     Dessert

Time 1h20m

Yield 50 slices, 12 serving(s)

Number Of Ingredients 12

Low Fat Dunking Almond Biscotti image


  • Sift together the first 4 ingredients in small bowl.
  • Beat together the next 4 ingredients.
  • Add the flour mixture to the egg mixture and combine on low speed of mixer.
  • Add the almonds and chocolate chips.
  • Preheat oven to 325.
  • Line a large baking sheet with parchment paper.
  • Using a spoon, scoop the dough in two lines down the length of the baking sheet (use two if you need to), keeping them about 3 inches apart.
  • They'll be about 12"- 14" X 2" strips.
  • Bake until firm and barley showing color, about 25-30 minutes.
  • Cool on rack 10 minutes.
  • Lower oven temperature to 300.
  • Take the strips and slice them cross-wise into about 1/2" slices.
  • Return to the baking sheet, and standing them upright with some space between them, bake for an additional 30-35 minutes until crisp and very light golden.
  • Cool and store in an air tight container.

2 cups flour
2 tablespoons flour
1 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon baking soda
1 cup sugar
2 large eggs
2 large egg whites
1 tablespoon almond extract
1 teaspoon almond extract
2 -3 ounces sliced almonds, lightly toasted and coarsly chopped
2 -4 tablespoons mini chocolate chips


Categories     Cookies     Dessert     Bake     Low Fat     Almond     Summer     Cinnamon     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Soy Free     Kosher

Yield Makes about 36

Number Of Ingredients 9

Low-Fat Almond-Cinnamon Biscotti image


  • 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.)

3 large eggs
1 cup sugar
1 teaspoon vanilla extract
3/4 teaspoon almond extract
3 cups all purpose flour
1/2 cup chopped toasted almonds
1 teaspoon ground cinnamon
3/4 teaspoon baking soda
1/4 teaspoon salt


Twice-baked Italian-inspired cookies are a snap when you start with a cake mix.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h45m

Yield 30

Number Of Ingredients 9

Cake Mix Citrus Biscotti image


  • Heat oven to 350°F (325°F for dark or nonstick pan). Lightly grease or spray large cookie sheet. In large bowl, mix biscotti ingredients with spoon until dough forms.
  • On cookie sheet, shape dough into 14x3-inch rectangle, 1/2 inch thick. Bake 19 to 25 minutes or until golden brown. Cool on cookie sheet on cooling rack 15 minutes.
  • Cut dough crosswise into 1/2-inch slices. Arrange slices cut side up on cookie sheet. Bake 7 to 8 minutes or until bottoms are light golden brown; turn slices over. Bake 7 to 8 minutes longer or until bottoms are light golden brown. Cool 5 minutes; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.
  • In small bowl, mix glaze ingredients until thin enough to drizzle. Drizzle over biscotti. Before stacking biscotti, let stand about 4 hours or until glaze is set. Store loosely covered.

Nutrition Facts : Calories 80, Carbohydrate 15 g, Cholesterol 15 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1/2 g, ServingSize 1 Biscotti, Sodium 115 mg, Sugar 8 g, TransFat 0 g

1 box Betty Crocker™ Super Moist™ lemon cake mix
1/2 cup Gold Medal™ all-purpose flour
1 tablespoon vegetable oil
2 eggs
2 tablespoons grated lemon peel
1 tablespoon grated lime peel
1 tablespoon grated orange peel
1/4 cup Betty Crocker™ Rich & Creamy lemon frosting
2 to 4 teaspoons lemon juice


"With the growing popularity of gourmet coffees, cappuccino and espresso," Carrie Sherrill notes in Forestville, Wisconsin, "I'm finding lots of people enjoy these classic Italian dipping cookies."

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 3 dozen.

Number Of Ingredients 10

Lemon Anise Biscotti image


  • 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.

Nutrition Facts : Calories 66 calories, Fat 2g fat (0 saturated fat), Cholesterol 12mg cholesterol, Sodium 48mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.

2 large eggs, room temperature
1 cup sugar
1/4 cup canola oil
1/2 teaspoon lemon extract
1/4 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
4 teaspoons grated lemon zest
2 teaspoons aniseed, crushed


Prize-Winning Recipe 2009! Sugar cookie mix creates a foolproof way to make the classic Italian coffee-shop treat.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h35m

Yield 32

Number Of Ingredients 8

Summer Celebration Lemonade Biscotti image


  • Heat oven to 350°F. Line large cookie sheet with foil. In large bowl, stir butter, lemonade concentrate, lemon peel, lemon extract and eggs until well mixed. Add remaining ingredients; stir until soft dough forms.
  • Divide dough in half. On cookie sheet, shape each 1/2 of dough into a 12x2-inch log.
  • Bake 25 to 30 minutes or until edges are golden brown. Cool 15 minutes.
  • Carefully lift foil to move cookie logs to cutting board. With serrated knife, carefully cut each log crosswise on a slight diagonal into 3/4-inch slices. Place slices cut side down on cookie sheet.
  • Bake 15 to 20 minutes, gently turning cookies over once during baking. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely. Store loosely covered at room temperature.

Nutrition Facts : Calories 130, Carbohydrate 19 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Biscotti, Sodium 70 mg, Sugar 10 g, TransFat 1/2 g

1/2 cup butter or margarine, melted
1/4 cup frozen (thawed) lemonade concentrate
2 teaspoons grated lemon peel
1 teaspoon lemon extract
2 eggs
1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
1 1/2 cups Gold Medal™ all-purpose flour
1/2 cup chopped dried cherries


Make and share this Starbucks Lemon-Tipped Biscotti recipe from Food.com.

Provided by Rachel-Snachel

Categories     Dessert

Time 1h5m

Yield 30 Biscotti

Number Of Ingredients 12

Starbucks Lemon-Tipped Biscotti image


  • Preheat an oven to 375°F In a large bowl, beat the butter, sugar, and lemon zest until well blended. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla. In a small bowl, combine the flour, baking powder, and salt. Add to the butter mixture and blend thoroughly. Stir in the nuts. The dough will be soft.
  • On a lightly floured work surface, divide the dough in half. Lightly flour each piece and shape it into a log about 1 1/2" in diameter and 9" long. Place the logs about 3" apart on an ungreased baking sheet. Press each log down to make it about 3/4" thick and 3" wide. Bake until puffed and lightly browned on top, about 20 minutes.
  • Cool 10 minutes on the pan, then slide the logs onto a work surface. Using a long, sharp knife, cut each log crosswise into 3/4" thick slices. Make each cut with a single swipe of the blade. Don't use a sawing motion, which will break the cookies. Place the cookies, cut side down, on the baking sheet. (The cookies can be touching.) Bake 10 minutes.
  • Remove from the oven and, using tongs, turn each cookie over. Bake until the biscotti are golden, 10 minutes more. Transfer to wire racks to cool completely.
  • To make the icing: in a small bowl, combine the powdered sugar, lemon zest, and lemon juice and beat until smooth. Beat in additional drops of lemon juice if necessary to make an icing that will coat the biscotti lightly. Dip one end of each biscotti in the icing, turning to coat the tip evenly. Place on a wire rack until the icing sets.

6 tablespoons unsalted butter, at room temperature
1/2 cup granulated sugar
1 tablespoon grated lemon zest
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup shelled pistachios, roasted and coarsely chopped
2 cups sifted powdered sugar
1 teaspoon grated lemon zest
1/4 cup lemon juice

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