Cranberry -Almond Biscotti Light/Diabetic Version

• 2 13 cups flour
• 1 cup Splenda granular
• 1 12 teaspoons baking powder
• 1 12 teaspoons ground cinnamon
• 12 teaspoon ground nutmeg
• 100 g egg substitute (or 2 eggs_ )
• 2 egg whites
• 1 tablespoon vanilla extract
• 2 tablespoons fat-free evaporated milk (optional)
• 1 cup sliced almonds
• 2 cups fresh cranberries, coarsely chopped

1. Preheat oven to 325 degrees F.
2. Combine dry ingredients in a medium mixing bowl.
3. Beat egg substitute, egg white, and vanilla in a separate bowl until frothy.
4. Add egg mixture to dry ingredients, mixing just until moist, using an electric mixer on medium speed (I used a whisk).
5. Add almonds and cranberries; mix thoroughly.
6. On a floured surface, divide batter in half, knead 4 times by folding over, and pat each half into a log about 14 inches long and 1 1/2 inches wide.
7. If you find the mixture is too dry, add 2 tbs of fat free evaporated milk.
8. Place on a cookie sheet and bake in oven for 30 minutes.
9. Cool on wire rack.
10. Reduce oven temperature to 300 degrees F.
11. Cut biscotti into 1/2 inch slices.
12. Stand upright on cookie sheet and bake another 20 minutes.
13. Let cool and store in a loosely covered container.

flour, splenda, baking powder, ground cinnamon, ground nutmeg, egg substitute, egg whites, vanilla, milk, almonds, fresh cranberries

Taken from www.food.com/recipe/cranberry-almond-biscotti-light-diabetic-version-273000 (may not work)