2 1/2 tablespoons (37.5 ml) fructose
1/2 cup (118 ml) egg substitute or 1 large egg plus 2 egg whites
4 tablespoons (60 g) softened margarine
juice and grated zest of 1 lemon
1/8 teaspoon (.6ml) almond extract
1 1/2 cups 210 g) sifted unbleached flour
2 3/4 teaspoons (13.75 ml) baking powder
2 tablespoons (30 g) toasted almond slices
2 tablespoons(30 g) raisins, plumped in 2 tablespoons (30 ml) rum, 
dry sherry, or orange juice

Preheat the oven to 350°F (180°C)
In a mixing bowl, combine the fructose and egg. Beat until light and 
fluffy. 

Add the margarine, lemon juice, zest, almond extract, flour, and 
baking powder. Mix well. Fold in the almonds and raisins which you 
have drained well. 

Form the dough into a long, flattened log on a parchment lined 
cookie sheet. Bake for 40 minutes, or until lightly browned. 
Remove from cooking sheet and slice with a very sharp knife into 1/2 
inch (1.5 cm) slices. Place back on the cookie sheet and broil for a 
minute on each side being careful not to let them burn. Or, bake 
then for 10 minutes on each side. Cool on a wire rack and store in 
an air tight container. 

Per 2 biscotti: 92 calories (35% calories from fat), 2 g protein, 4 
g total fat (0.6 g saturated fat), 12 g carbohydrate, 1 g dietary 
fiber, 0 cholesterol, 139 mg sodium
Diabetic exchanges: 1 carbohydrate (bread/starch), 1/2 fat

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