Diabetic Italian Biscotti Cookies

• 1/2 c. Splenda *
• 3 eggs
• 1/4 c. vegetable or corn oil
• 1 tsp. vanilla
• 1/4 c. jelly (no sugar added, Polaner All Fruit/any flavor)
• 3 c. flour
• 1/4 tsp. salt
• 1 heaping Tbsp. baking powder

1. In a large bowl, beat together Splenda, eggs, and oil, for 1 minute.
2. Add vanilla and jelly, mix well.
3. Add the rest of the ingredients.
4. Mix well, making a ball and knead for a few seconds. Form 3 small logs, long and narrow.
5. Pam spray a cookie sheet. Preheat oven to 350u0b0 or 375u0b0.
6. Take 1 egg, lightly beaten and brush each log.
7. Cook 20 to 30 minutes.
8. Cool 10 - 15 minutes. Cut into slices 1/2 inch or wider.
9. Place back on the cookie sheets and put back into oven for 20 minutes or until golden brown. Yields 20 - 25 cookies

splenda, eggs, vegetable, vanilla, sugar, flour, salt, baking powder

Taken from www.cookbooks.com/Recipe-Details.aspx?id=151231 (may not work)