Chocolate-Almond Biscotti

Instructions

1. Preheat oven to 350°F. Lightly spray a cookie sheet with cooking spray.
2. Bake almonds in a shallow pan for 6–8 minutes, stirring occasionally, or until lightly toasted.
3. In a bowl using an electric mixer, beat Splenda Sweetener, eggs, and milk on medium speed for 3 minutes or until mixture is smooth and pale yellow. Mix in almond extract.
4. Add flour, cocoa, baking powder, baking soda, and salt; mix beat on low speed until a stiff dough forms. Mix in toasted almonds.
5. Turn dough out onto a lightly floured surface and knead 4 or 5 times. Divide dough in half; shape each portion into an 8” log. Place logs on prepared cookie sheet and flatten to ¾-inch thickness; brush with beaten egg white.
6. Bake for 20 minutes or until puffed and golden brown; remove from baking sheet to a wire rack; cool 10 minutes.
7. Reduce oven temperature to 325°F.
8. With a serrated knife, cut each log diagonally into ½” thick slices, using a gentle sawing motion. Place slices on cookie sheets.
9. Bake 10 minutes; turn cookies over and bake 10 minutes more. Transfer to wire racks to cool.