Bruces Biscotti

Preheat oven to 350 degrees, rack in center of oven. In large mixing bowl blend splenda and eggs (minus 1 yolk), at medeum speed til well blended, add sour cream, applesauce, and vanilla, mixing well. Mix 1 cup flour and baking powder, soda and salt, add to liquid mixture, beat at medium speed til blended. Continue adding 1 cup flour at a time until mixture starts to get thick, before dough stage add your fruit and nuts, if adding. add remaining flour, or enough til a dough forms. You may have to put dough on floured board and work the final addition in by kneading it in with your hands. When dough is right consistency roll into oval loaf, and cut into 3 equal sections. Taking one section at a time roll out under your palms til you get about a 2 in thick log the length of your cookie sheet. Place the 3 logs on a pam sprayed cookie sheet, equally seperated. Press the logs down with your fingers til about 3/4" thick about 3"wide. Brush each log with the egg wash, and sprinkle with the dusting sugar, if desired. Bake in preheated oven 20-25 minutes until golden. remove frome oven let cool a few minutes til easy to handle, on the diagonal cut each loaf into 12 cookies, about 11/2 inches wide each, lay on there sides bake for 10 minutes more, remove, turn onto there other side bake 10 minutes more. Remove from oven let cool completely. can be stored in an airtight container up to 1 month or frozen in zip lock bags. enjoy