Almond Protein Biscotti

3 1/2 cups instant oats
1 1/2 cups nonfat dry milk
4 scoops low-carb vanilla protein powder
1/4 cup Splenda Granular
1/4 cup slivered almonds
1/4 cup mini chocolate chips
2 egg whites, stiffly beaten
1/4 cup unsweetened apple juice
1 cup sugar free Amaretto or almond coffee syrup
1/2 cup unsweetened applesauce
1 teaspoon vanilla extract
1 teaspoon almond extract
opt: 1/4 teaspoon anise extract
1/2 cup bittersweet chocolate chips, set aside

Preheat oven to 325 degrees. Prepare a jelly roll pan by spraying with baking-release spray such as Pam; set aside. In a large mixing bowl combine oats, powdered milk, protein powder, Splenda, almonds and mini chocolate chips. Stir to combine. In a smaller bowl combine beaten egg whites, apple juice, applesauce, sugar-free syrup and extracts. Add wet mixture to dry and stir by hand to combine thoroughly. Pour into jelly roll pan and smooth to edges. Bake 20-30 minutes or until edges are lightly brown and top is dry and set. Remove from oven and cool. Cut into 30 bars and separate onto two cookie sheets. Return to oven and bake another 20-30 minutes or until cookies are dry. Remove from oven and cool. In a microwave-safe container melt bittersweet chocolate chips. Using an offset spatula, spread a thin layer of chocolate on the bottom of each cookie and place on a wax or parchment paper lined baking sheet to harden. Store in refrigerator or freezer.

Number of Servings: 30

Recipe submitted by SparkPeople user GEMINIDREAM.