Pistachio Biscotti (Diabetic) - cooking recipe

Ingredients

2 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon salt
1 cup Splenda granular, sugar substitute
1/2 cup Egg Beaters egg substitute
5 tablespoons butter, melted
1 teaspoon vanilla
1 cup pistachios, very coarsely chopped

Preparation

Preheat oven to 325 degrees F. Lightly spray two cookie sheets; set aside. In a large bowl combine flour, baking powder, salt, and Splenda. Make a well in the center of the flour mixture. Place EggBeaters (You may need another 1/4 cup of EggBeaters depending on the asorbtion of the flour) in the well and stir into the flour mixture. Add butter and, vanilla, stir until dough starts to form a ball. Stir in nuts.
Turn the dough out onto a lightly floured surface; divide into three equal portions. Shape each portion into a 14-inch-long log. Place logs about 3 inches apart on prepared cookie sheets; flatten logs slightly until about 1-1/2 inches wide. Bake 25 to 30 minutes or until firm and light brown. Remove from oven and place cookie sheets on wire racks; cool 15 minutes.
Transfer logs to cutting board. Use a serrated knife to cut each roll diagonally into 1/2-inch slices. Place slices, cut sides down, on cookie sheets. Bake for 10 minutes. Turn cookies over; bake 10 to 15 minutes more or until crisp and golden brown. Transfer to a wire racks and let cool.
Makes about 84 cookies.