Diabetic Dunking Biscotti

My friend gave me this wonderful Diabetic Biscotti Recipe. Each serving: 2 cookies ½ starch choice ½ sugar choice 1 fats and oils choice, 13 g carbohydrates, 5 g total fat, 2 g. protein 1 g saturated fat,79 g sodium,1 g fiber and 101 cal. I just love these cookies !

• Ready In: 40 mins
• Serves: 21
• Yields: 42 cookies

Ingredients

• 2  cups all-purpose flour, . 500ml
• 1⁄2 cup sugar substitute, . 125ml (granular low-calorie sweetener)
• 1 1⁄2 teaspoons baking powder, 7ml
• 1⁄2 teaspoon ground nutmeg
• 1⁄2 teaspoon cinnamon, 2ml
• 1⁄4 teaspoon salt, .. 1ml
• 1⁄3 cup  soft margarine or 1⁄3 cup butter, . 75ml
• 1⁄4 cup granulated sugar, .. 50 ml
• 2  eggs, 2
• 1  teaspoon vanilla extract, .. 5ml
• 1⁄2 teaspoon  almond extract, . 2ml
• 1⁄4 cup  finely chopped hazelnuts, 50ml

Directions

1. In bowl combine flour, sweetener, baking powder nutmeg, cinnamon and salt.
2. In another bowl cream margarine and sugar until fluffy. Beat in eggs , vanilla and almond extracts. Stir in flour mixture and nuts. (Hands work well here).
3. Divide dough in half. Shape into 2 logs 2 inches (5cm) wide and 12inches(30cm) long.
4. Spray baking sheet with nonstick coating. Bake bars at 325 degrees ( 160C) for about 25 minute or until golden brown. Remove and cool for 5 minutes.
5. Cut each bar (diagonally) into 21 slices about ½ inch (1cm) thick. Lay slices on baking sheet: return to 300F (150C) oven and bake 10 minutes more to dry. Remove to wire rack to cool completely before storing in airtight container.
6. Kitchen tip:
7. Roast hazelnuts in a shallow pan in 350°F.
8. (180C) oven for 10 minutes. Rub the warm nuts vigorously in a tea towel to remove the bitter skins.