Healthy Almond Biscotti - cooking recipe

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

Preparation

Put almonds in a shallow pan. Toast at 350\u00b0F for 10 minutes. Turn oven down to 300\u00b0F Cool almonds and chop coarsely or pulse in food processor.
Mix flour, Splenda, baking soda and nuts in a large mixing bowl.
In a separate bowl, beat remaining ingredients for about one minute. Add flour mixture into liquid.
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.
Bake at 300\u00b0F for 40 minutes or until golden brown.
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.
Lay slices flat on baking sheet and bake an additional 15 minutes, turning once. Store in an airtight container.