In a large bowl, combine the flour and baking powder. In another large bowl,
combine the margarine and sugar substitute. Beat until fluffy and light in
color. Add the 5 eggs, lemon peel and vanilla extract. Beat until mixture is
smooth and thick. (Our dough never got smooth, despite a lot of beating.) Add
the flour gradually. (The addition of the flour eventually smoothed it out.) Mix
well after each addition. Add the pistachio nuts. Blend well. Gather the dough
into a ball. Divide the dough into 3 equal parts. Wrap each part in plastic
wrap. Refrigerate for 5 hours.
Preheat the oven to 350 degrees. Use a nonstick baking sheet or lightly grease a
baking sheet with low-calorie cooking spray.
Remove the dough from the refrigerator. Transfer each section to a lightly
floured surface. Shape each portion into a large log. Place 2 of the logs on 1
sheet about 5 inches apart. Place the remaining log on another cooking sheet.
Brush each log with the egg white.
Place the logs in the oven. Bake 30 to 35 minutes or until the dough has
flattened somewhat and the top is slightly cracked. Remove from the oven. Using
a large metal spatula, loosen the dough from the sheet. Leave on the sheet for
10 minutes. Carefully transfer the logs, one at a time, to a cutting board.
With a large knife, slice each log into diagonal slices that are 3 inches long
by 1/4 inch thick. Return the sliced biscotti to the baking sheets.
Bake for 10 to 15 minutes, turning twice, until the biscotti are dry and lightly
toasted. Remove from oven and cool on racks.
