Serves: 20
Total Calories: 87
1. Preheat oven to 350 degrees. Grease baking sheet and set aside.
2. In medium bowl, combine flour, baking soda, salt, nuts. Set aside. In large bowl beat at medium speed eggs, splenda, butter and flavorings for 4 to 5 minutes or until well blended. With a wooden spoon gradually stir in the flour mixture until mixture forms a stiff dough.
3. Divide dough in half. With floured hands, shape each piece into a log and press into 12 to 15" x 3-1/2" roll. Place both rolls in the same prepared sheet. Bake until firm and lightly brown (approx. 25 to 30 minutes)
4. With a long spatula, transfer rolls to cutting board. With a serrated knife, cut each crosswise and at a diagonal, into 3/4" slices. Place slices, cut side down on baking sheet. Bake 10 to 15 minutes turning once again until firm and crisp on both sides. Cool on wire rack.
Makes approx. 40. It depends on how wide you place the dough on the baking sheet.
This Biscotti recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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