low fat Almond anise wheat biscotti

2 1/4 cups whole wheat flour
1 cup sugar (you will need to use white sugar as alternatives might alter the drying and crispness of the cookie)
1 teaspoon finely grated lemon zest (can be omitted)
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup chopped almonds
2 large eggs and 1 yolk
1 tablespoon lemon juice
1 teaspoon vanilla
1-2 tablespoons anise flavoring (depending on taste)

1/8 cup additional flour for kneading

Preheat oven to 325 degrees F. Stir together the wheat flour, sugar, lemon zest, baking powder, and salt. Lightly beat the eggs, egg yolk, lemon juice, anise and vanilla in a separate bowl.
mix the egg mixture and the flour mixture slowly and continue to mix until the mixture is well moistened.
Take approximately half the dough and knead a few times on a lightly floured surface.
Shape each section into a 2 inch by 10 inch log. The dough will be slightly sticky and moist. That is okay.
Place the logs 3.5 inches apart on a parchment lined baking sheet.
Place the baking sheet on the center rack of your oven and bake for about 35-40 minutes, depending on the heat of your oven. Top will be brown and cracking.
Cool the cookie logs before cutting into preferred shape of biscotti. This will be a slightly moist biscotti--if you want them more crispy, you can place the cookies on the side on a cookie sheet and contnue baking another 10 to 20 minutes.

Serving Size: two logs cut into 12-15 pieces each

Number of Servings: 30

Recipe submitted by SparkPeople user JAHAR929.