Low-Fat Dairy Free Almond Biscotti

Makes about 3 Dozen

3 eggs

1 cup sugar

1 teaspoon vanilla extract

3/4 teaspoon almond extract

3 cups whole wheat flour

1/2 cup chopped toasted almonds

1 teaspoon ground cinnamon

3/4 teaspoon baking soda

1/2 teaspoon salt

Preheat oven to 350°F. Spray a baking sheet with PAM. Combine first 4 ingredients in bowl of a mixer fitted with paddle attachment. Beat until well blended. Mix flour, almonds, cinnamon, baking soda and salt in medium bowl. Slowly add the dry ingredients to the egg mixture, beating until blended.

Turn dough out onto floured surface and gather together. Roll into 16-inch-long log. Transfer to prepared sheet. Flatten log to 1-inch thickness. Bake until light brown and cracked on top, about 30 minutes. Transfer sheet to rack; cool log 10 minutes. Reduce oven temperature to 325°F.

Transfer warm log to work surface. Using serrated knife, cut log on sharp diagonal into 1/4- to 1/3-inch-thick slices. Arrange on baking sheets. Bake 10 minutes per side. Transfer to racks and cool (biscotti will harden while cooling).

(Can be made ahead. Store airtight up to 1 week.)

NUTRITION FACTS: Per Cookie: calories, 78; total fat, 2 g; saturated fat, 0.5g; cholesterol, 27 mg