Diabetic Italian Biscotti Cookies - cooking recipe

Ingredients

1/2 c. Splenda *
3 eggs
1/4 c. vegetable or corn oil
1 tsp. vanilla
1/4 c. jelly (no sugar added, Polaner All Fruit/any flavor)
3 c. flour
1/4 tsp. salt
1 heaping Tbsp. baking powder

Preparation

In a large bowl, beat together Splenda, eggs, and oil, for 1 minute.
Add vanilla and jelly, mix well.
Add the rest of the ingredients.
Mix well, making a ball and knead for a few seconds. Form 3 small logs, long and narrow.
Pam spray a cookie sheet. Preheat oven to 350\u00b0 or 375\u00b0.
Take 1 egg, lightly beaten and brush each log.
Cook 20 to 30 minutes.
Cool 10 - 15 minutes. Cut into slices 1/2 inch or wider.
Place back on the cookie sheets and put back into oven for 20 minutes or until golden brown. Yields 20 - 25 cookies