Healthy Almond Biscotti

A recipe that I obtained from allhomemadecookies.com and modified for my own tastes and added Splenda instead of sugar. The original recipe calls for 1/4 cup almond extract or almond liqueur but as I didn't have almond extract or amaretto I changed to nonfat vanilla soymilk and they turned out great.

• Ready In: 1 hr 30 mins
• Yields: 10-16 cookies

Ingredients

• 3⁄4 cup  whole raw  almonds
• 2  cups whole wheat pastry flour (or All Purpose flour)
• 2⁄3 cup Splenda granular (sugar substitute)
• 1  teaspoon baking soda
• 3⁄4 cup egg substitute or 3⁄4 cup  egg white
• 1  teaspoon vanilla
• 1⁄4 cup nonfat vanilla soymilk
• 1  orange, zest of

Directions

1. Put almonds in a shallow pan. Toast at 350°F for 10 minutes. Turn oven down to 300°F Cool almonds and chop coarsely or pulse in food processor.
2. Mix flour, Splenda, baking soda and nuts in a large mixing bowl.
3. In a separate bowl, beat remaining ingredients for about one minute. Add flour mixture into liquid.
4. Cut dough in half. On a baking sheet with parchment paper, pat dough into two logs- 1/2" thick x 1 1/2" wide x 12" long and place 2 " apart.
5. Bake at 300°F for 40 minutes or until golden brown.
6. Cool on a rack for 5 minutes or until cool enough to handle. Cut loaves at a 45 degree angle, 1/2" thick with a serrated knife.
7. Lay slices flat on baking sheet and bake an additional 15 minutes, turning once. Store in an airtight container.