Heart-smart almond biscotti

Egg whites 1 cup
Sweetzfree 25 drops
Hazelnut oil 6 tbsp
Milk 1/4 cup
Almond extract 2 tsp
Vanilla extract 2 tsp

Flour, bread 3 1/2 cups
Almonds, ground 1 cup
Baking powder 2 tsp

Sugar-free chocolate chips for coating (optional).

The dough needs to be refrigerated for at least two hours before shaping and baking. If you can't find Sweetzfree, use Splenda granular1 cup, or any heat-stable sweetener.

In mixer with whisk, beat egg whites at high speed. Add sweetener, oil, milk and extracts and mix well at low speed. In large bowl, mix flour, almonds and baking powder. Replace whisk with dough hook. Add flour mixture slowly to liquids while mixing at low speed, until everything is well mixed. If necessary add 1 to 2 tsp milk or a little almond flour. Turn back into bowl, cover and refrigerate for at least 2 hours.

Preheat oven to 350

Divide dough into four balls, knead and shape each into a long log, slightly flattened. Place on 2 cookie sheets lined with parchment paper and bake for 20-30 minutes, or until centre is no longer sticky and surface is slightly browned. Place sheets on cooling rack until cool enough to touch, about 10-15 min.

Turn oven back on at 300. Cut each log into 1/2 inch slices on the diagonal and place back on the cookie sheets and parchment paper. Bake at 300 for 15 min, then turn each slice over and bake again for 15 min. Cool completely on racks.

(Optional) When biscotti are cool, melt sugar-free chocolate chips in small bowl or cup in microwave. Dip one end of each biscotto in chocolate and place on racks to dry.

Store in air-tight container.

Serving Size: Makes about 70 biscotti